Corned Beef and Cabbage Bake

Advocate staff photo by RICHARD ALAN HANNONCypress Springs Mercedarian Prayer Center volunteer Joni Russo, of New Roads, holds a plate of fig cookies made using her uncle's recipe.
Advocate staff photo by RICHARD ALAN HANNONCypress Springs Mercedarian Prayer Center volunteer Joni Russo, of New Roads, holds a plate of fig cookies made using her uncle's recipe.

taste of home

Corned Beef and Cabbage Bake

Makes 8 servings. Recipe is from Taste of Home.

1/4 cup butter, cubed

4 cups chopped cabbage

3/4 cup chopped onion

1 tsp. caraway seeds

1 (12-oz.) can corned beef or 12 ozs. deli corned beef, chopped

2 cups shredded Swiss cheese

1/4 cup Thousand Island salad dressing

2 (12-oz.) tubes refrigerated buttermilk biscuits

1. In a large skillet, melt the butter, then stir in the cabbage, onion and caraway seeds. Cover and cook over medium heat for 8 to 10 minutes or until cabbage is crisp-tender. Set aside.

2. In a large bowl, combine the corned beef, Swiss cheese and salad dressing. Separate biscuits and place 10 bisciuts in each of two ungreased 9-inch round baking pans. Press biscuits onto the bottom and halfway up the sides of the pans. Add the cabbage mixture and top with the corned beef mixture.

3. Bake uncovered at 350 degrees for 20-25 minutes or until heated through and the biscuits are golden brown. Cut into wedges and serve.