Corned Beef and Cabbage Bake

Ingredients

• 1/4 cup butter, cubed
• 4 cups cabbage, chopped
• 3/4 cup onion, chopped
• 1 teaspoon caraway seed
• 12 ounces deli corned beef, chopped
• 8 ounces swiss cheese, shredded
• 1/4 cup thousand island dressing
• 2 tubes refrigerated buttermilk biscuits (12 oz each)

Directions

1. 1

   In a large skillet, melt the butter; stir in the cabbage, onion, and caraway seeds. Cover and cook over medium heat for 8-10 minutes or until the cabbage is crisp tender, stirring occasionally; set aside.

2. 2

   Meanwhile, in a large bowl, combine the corned beef, Swiss cheese, and salad dressing.

3. 3

   Seperate the biscuits; place 10 biscuits in each of two ungreased 9-inch round baking pans. Press the biscuits onto the bottom and halfway up the sides of the pans.

4. 4

   Add cabbage mixture; top with the corned beef mixture. Bake, uncovered, at 350 F for 20-25 minutes or until heated through and biscuits are golden brown. Cut into wedges.