From the kitchen of Tammy McNew, Colonial Heights, Virginia

Ingredients

• 1 lb. cabbage
• 6 large potatoes
• 1 lb. carrots
• 1 large onion

• 1 can corned beef
• 1 can cream of mushroom soup
• 1 8 oz. package of shredded sharp cheddar cheese

Instructions

1. Skin potatoes and cut into chunks. Place in bottom of casserole dish.

2. Clean and skin carrots. Cut them into chunks. Add to potatoes in the bottom of the casserole dish.

3. Cut onion into slices. Place half the onion in with potatoes and carrots. Save remaining onion.

4. Shred the cabbage and place on top of ingredients in casserole dish. Set corned beef on top of cabbage making sure to cover entire cabbage. Spoon the cream of mushroom soup (not mixed) over corned beef top. Top with remaining onion.

5. Cover dish. Place in preheated 375 degree oven. Cook until potatoes, carrots and cabbage are tender, about 30 minutes (depending on how big you cut the potatoes and carrots).

6. Remove dish from oven, remove the cover and sprinkle cheese on top. Return the dish to the oven, uncovered, just until the cheese is browned.

You might also like:

Find more about:

• Cabbage |
• Carrots |
• Casseroles |
• Cheddar Cheese |
• Comfort Foods |
• Corned Beef |
• Entrees |
• Onions |
• Potatoes |
• Potluck |
• St. Patrick's Day

Related Categories:

• Casseroles |
• Comfort Foods |
• Beef Entrees |
• St. Patrick's Day Dinners