Yield: 4 Servings
Measure | Ingredient |
---|---|
2 pounds | Cabbage; chopped |
1 can | (12-oz) corned beef; diced |
1 can | (11-oz) cheddar cheese soup |
1 can | (5-oz) evaporated milk |
3 tablespoons | Grated onion |
1 tablespoon | Mustard |
½ teaspoon | Salt |
Boil cabbage in small amount of water until tender, 5-8 minutes. Drain.
Alternate layers of cabbage and beef in 2-quart casserole. Combine rest of ingredients and pour over beef. Bake at 350 for 45 minutes.
MRS CHARLES DUFFEL (MYRTIS)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .