Corned beef and cabbage casserole PDF Print E-mail

Corned Beef and Cabbage Casserole

1 cup celery, diced
1/2 cup onion, diced
1/4 cup butter
1/2 cup milk
1/2 teaspoon dry mustard
1/2 teaspoon caraway seed
1/8 teaspoon black pepper
1 cup Swiss cheese
4 cup chopped cabbage
8 ounces mostaccioli noodles cooked
1 package corned beef, crumbled

Preheat oven to 350 degrees F.

Saut? cabbage, celery and onion in butter. Add remaining ingredients and mix well. Spoon into a 2-quart casserole. Cover. Bake 45 to 50 minutes.

Yields 8 servings.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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