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Corned Beef and Cabbage Casserole

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Corned Beef and Cabbage Casserole
Corned Beef and Cabbage Casserole
This image courtesy of Emily Racette for AllFreeCasseroleRecipes

Corned beef and cabbage is a classic combination, and it was a natural fit to turn into a casserole. Rice and Swiss cheese are added for more substance, and tomato soup helps mesh all the ingredients. Tomato soup is a common ingredient in ground beef and cabbage casseroles, and it turns out it is a great fit with corned beef, too. Make Corned Beef and Cabbage Casserole for St. Patrick's Day or any time you have a craving for corned beef.

Cooking Vessel Size: 9 x 13 inch baking dish

Ingredients
  • 3/4 cup uncooked brown rice
  • 1 head of cabbage, shredded (about 4 cups)
  • 1 (10-3/4-ounce) can tomato soup
  • 1 pound deli corned beef, thinly sliced
  • 9 slices of Swiss cheese
Instructions
  1. Cook the rice.
  2. When the rice is almost done, preheat the oven to 350 degrees F.
  3. Layer the cabbage in a 9 x 13 inch baking dish. It will look like a lot of cabbage, but it will shrink after cooking. Spread the rice over the cabbage. Pour the tomato soup over the rice evenly. Place the corned beef on top evenly. You will make about two layers. Finally, place a layer of Swiss cheese on the top of the casserole.
  4. Cover the casserole with foil and bake for 50 minutes. Uncover and bake for another 10 minutes. If the casserole is a little soupy, bake longer.

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Hi Helen. Good question. No, you do not need to use any water in this recipe. Just use the soup.

This sounds yummy! Do you dilute the soup with water as you normally would for soup? Thanks, Helen Fritzie

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