Gaelic Corned Beef Casserole Recipe
Ingredients
| Cabbage | 4 Cup (16 tbs), finley chopped | |
| Boiling water | 3/4 Cup (16 tbs) | |
| Caraway seed | 1/2 Teaspoon | |
| 10 1/2 ounce can condensed cream of celery soup | ||
| Butter | 2 Tablespoon | |
| 12-ounce can Dinty Moore Corned Beef, crumbled | ||
| Parsley | 1/4 Cup (16 tbs), minced | |
| Pimiento | 1/4 Cup (16 tbs), diced | |
Directions
Cook cabbage in boiling water in large saucepan for 5 minutes, lifting and turning several times.
Remove from heat.
Add caraway seed, undiluted soup and butter to cabbage and water; mix well.
Pour half of mixture into 2-quart casserole.
Top with half of corned beef.
Repeat with remaining cabbage and corned beef.
Criss-cross strips of Topping over filling to form a lattice top; place 4 strips around edge of casserole to form a rim.
Place teaspoonfuls of parsley and pimiento in alternating square spaces between lattice.
Bake at 425° for 20 to 25 minutes until golden brown.
Remove from heat.
Add caraway seed, undiluted soup and butter to cabbage and water; mix well.
Pour half of mixture into 2-quart casserole.
Top with half of corned beef.
Repeat with remaining cabbage and corned beef.
Criss-cross strips of Topping over filling to form a lattice top; place 4 strips around edge of casserole to form a rim.
Place teaspoonfuls of parsley and pimiento in alternating square spaces between lattice.
Bake at 425° for 20 to 25 minutes until golden brown.
Chef
