| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Meat | 4 | Servings | |
INGREDIENTS
| 2 | lb | Cabbage; chopped |
| 1 | cn | (12-oz) corned beef; diced |
| 1 | cn | (11-oz) cheddar cheese soup |
| 1 | cn | (5-oz) evaporated milk |
| 3 | tb | Grated onion |
| 1 | tb | Mustard |
| 1/2 | ts | 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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