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Corned Beef Casserole

1 med. head cabbage
3/4 c. boiling water
1/2 tsp. caraway seed
10 1/2 oz. cream of mushroom soup
2 tbsp. oleo
12 oz. can corned beef, crumbled
1/4 c. minced parsley
1/4 c. diced pimento

Oven at 425 degrees for 20-25 minutes. Cook cabbage 5 minutes in boiling water. Remove from heat, Do Not Drain. Add caraway seed, soup and oleo to cabbage and water; mix well. Pour half of mixture into a 2 quart casserole. Top with half of the corned beef. Repeat with cabbage and corned beef, pimento and parsley. --

Topping
1 c. Bisquick
1/2 c. corn meal
1/2 c. melted oleo
1 egg
1/2 c. milk

Combine egg and milk; add to dry ingredients. Knead on floured surface 5-8 times. Roll into a 10 inch square cut into 1/2 inch strips and criss cross across top.

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