Amys Corned Beef And Cabbage Bake Recipes

CORNED BEEF AND CABBAGE BAKE

Steps:

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

CORNED BEEF AND CABBAGE CASSEROLE

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.