Corn Beef Cabbage Casserole Recipes

Steps:

• In a large Dutch oven or saucepan, combine cabbage, onion and water; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until the cabbage is tender. Add remaining ingredients; simmer for 5 minutes.

Steps:

• 1. Cut up cabbage, saute in olive oil(vegetable oil or bacon grease would work as well).
• 2. Put cooked cabbage in 9x13 baking dish. Place corn beef hash on top & spread evenly. Top with cheese.
• 3. Cook in 350 degree oven for approximately 20-30 minutes until cheese is melted & slightly browned.

Steps:

• In a large skillet, melt butter; stir in the cabbage, onion and caraway seeds. Cover and cook over medium heat for 8-10 minutes or until cabbage is crisp-tender, stirring occasionally; set aside., Meanwhile, in a large bowl, combine the corned beef, Swiss cheese and salad dressing. Separate biscuits; place 10 biscuits in each of two ungreased 9-in. round baking pans. Press biscuits onto the bottom and halfway up the sides of pans. Add cabbage mixture; top with corned beef mixture., Bake, uncovered, at 350° for 20-25 minutes or until heated through and biscuits are golden brown. Cut into wedges.

Steps:

• Preheat oven to 350°F Lightly grease/spray a 13 x 9 baking dish and set aside.
• Cook macaroni according to package; drain and place in a large bowl with the diced corned beef and chopped cabbage; set aside.
• Meanwhile, melt butter in a saucepan.
• Saute the chopped onion and garlic in the melted butter until tender.
• Stir in the flour and stir until dissolved.
• Gradually stir in the milk.
• Stir in the cheese, mustard, salt, pepper and caraway seeds. Continue to cook, stirring often until cheese is melted and mixture thickens.
• Remove from heat and stir in the sour cream.
• Pour over the macaroni/beef/cabbage mixture and toss to evenly mix.
• Pour into the prepared 13 x 9 dish.
• Sprinkle with the crushed croutons. Dot with 2 tbsp cut up butter; optional.
• COVER and bake for 25 minutes.
• UNCOVER and bake for an additional 10-15 minutes.

Steps:

• Preheat oven to 350 degrees.
• Cook cabbage in 2 inch of boiling water with 2 teaspoons salt for 7 - 10 minutes or until crisp tender, drain well.
• Combine onion, caraway seed, mustard, 1/2 teaspoon salt, soup and milk.
• In a greased 2 quart casserole dish, layer cabbage, corn beef and soup mixture, ending with soup.
• Bake for 35 minutes.
• Meanwhile, melt butter in a skillet, stir in croutons. Do not brown. Remove casserole from oven, arrange croutons in a circle around edge of casserole.
• Cut cheese in diagonal wedges, arrange in center of casserole.
• Bake 10 minutes longer.

Steps:

• Preheat oven to 350 degrees.
• Saute cabbage, celery and onion in butter.
• Add remaining ingredients; mix well, spoon into 2-quart casserole.
• Cover; Bake 45 to 50 minute or until heated.

Steps:

• Preheat the oven to 350F and prepare the casserole.
• Peel half of the potatoes and mash them with a potato masher in a large bowl.
• Stir in the flour, eggs, milk, Worcestershire, salt, and pepper.
• If desired, peel the remaining potatoes (or just leave the skins on); cut into 1/2" dice.
• Add the diced potatoes, corned beef, and cabbage; fold together.
• Turn the mixture into the preparecd casserole; press into an even layer.
• Drain the spinach of excess liquid.
• Place in a large bowl and stir in the eggs, sour cream, and 3/4 cup of the cheese.
• Stir in the flour and salt.
• Turn out over the filling; spread into an even layer.
• Sprinkle with the remaining 1/4 cup cheese.
• Add the paprika in 2 diagonal lines Bake for about 1 hour, or until deep golden brown.
• Let cool for at least 10 minutes before serving.