Corned Beef And Cabbage #1
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Meat | 4 | Servings | |
INGREDIENTS
| 2 | lb | Cabbage, chopped |
| 1 | 12-oz corned beef diced | |
| 1 | 11-oz cheddar cheese soup | |
| 1 | 5-oz evaporated milk | |
| 3 | T | Grated onion |
| 1 | T | Mustard |
| 1/2 | t | Salt |
INSTRUCTIONS
Boil cabbage in small amount of water until tender, 5-8 minutes. Drain. Alternate layers of cabbage and beef in 2-quart casserole. Combine rest of ingredients and pour over beef. Bake at 350 for 45 minutes. MRS CHARLES DUFFEL (MYRTIS) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, 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: 186
Calories From Fat: 64
Total Fat: 7.4g
Cholesterol: 26.8mg
Sodium: 476.5mg
Potassium: 681mg
Carbohydrates: 23.4g
Fiber: 5.9g
Sugar: 16.8g
Protein: 9.4g