Corned beef and cabbage #1

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, .

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