Friday, March 15, 2013

Corned Beef and Cabbage Casserole

  Are you looking for something different to make on St. Patrick's Day?  Are you sick of the same old boiled Corned Beef and Cabbage Dinner?? Well if so.... you might want to try this quick and easy casserole. The casserole has a creamy texture, chunks of corned beef, cabbage, celery and onions covered in swiss cheese.  Seriously yummy!
 This recipe came from a book that my friend Sandy discovered. 
  It's called "The Best Casserole Cookbook Ever"   The book has over 500 recipes and I highly recommend it!


4 Tablespoons Butter
4 Cups Chopped Cabbage
1 Cup Sliced Celery
1/2 Cup Chopped Onion
1/2 Pound Rotini Pasta, cooked according to package.
2 Cups cooked Corned Beef, Diced
1 Cup Sour Cream
1/2 Teaspoon Dry Mustard
1/2 Teaspoon Caraway Seed
1/8 Teaspoon Pepper
1 Cup Shredded Swiss Cheese

1.  Preheat the oven to 350 F.  Coat a 2 1/2 - 3 quart casserole with cooking spray.

2.  In a large nonstick skillet, melt the butter and add the cabbage, celery, and onion.  Saute over medium heat for about 10 minutes, stirring occasionally, until the vegetables have cooked down.  Add the remaining ingredients, except for the cheese, and mix well.  Spoon into the casserole and top with the cheese.

3.  Bake for 45-50 minutes until heated through.

Print Here

Melt 4 Tablespoons of Butter over medium high heat.

In go the chopped veggies

Cook ten minutes until wilted.

Two Cups Diced , Cooked Corned Beef.

1/2 Lb Cooked Rotini Pasta drained.

Add one cup of sour cream.

You'll need 1/2 Teaspoon of each.

Add the spices and pepper to your mixture and stir until blended.

Spray a 3 quart casserole with cooking spray.

It's Looking Pretty Already!

Top with 1 cup of Swiss Cheese, in the 350 F oven for 45 Minutes.

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