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CATEGORY CUISINE TAG YIELD
Vegetables, Meats, Dairy, Eggs, Grains Casserole 6 Servings

INGREDIENTS

4 c Shredded cabbage
1 Onion, chopped
1 T Vegetable oil
1 Cooked potato
4 oz Corned beef, chopped
3/4 c Shredded Muenster cheese
2 Eggs
1 c Low-fat milk
2/3 c Basic baking mix
1/4 t Each: caraway seeds, salt
and pepper

INSTRUCTIONS

Preheat oven to 400 degrees. Coat inside of 9-inch pie plate with
nonstick cooking spray. Saute cabbage and onion in oil in large
nonstick skillet until tender, about 10 minutes. Dice potato and stir
into skillet with corned beef. Cool slightly; stir in cheese. Spread
evenly over bottom of prepared plate. Combine eggs, milk, baking mix,
caraway seeds, salt and pepper in blender or food processor; whirl
until smooth. Pour evenly over mixture in pie plate. Bake 30-35
minutes until browned on top and knife inserted in center comes out
clean. Cool 5 minutes. Cut into wedges and serve.  From a collection of
my mother's (Judy Hosey) recipe box which  contained lots of her
favorite recipes, clippings, etc.  Downloaded  from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 229
Calories From Fat: 108
Total Fat: 12.2g
Cholesterol: 89.7mg
Sodium: 415.3mg
Potassium: 550.5mg
Carbohydrates: 18.2g
Fiber: 3.2g
Sugar: 5.4g
Protein: 12.3g


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