Corned Beef 'n' Cabbage Casserole Recipe

Corned Beef 'n' Cabbage Casserole Recipe photo by Taste of Home

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THE comic strip Maggie and Jiggs inspired me to serve this meal. Whenever Maggie asked Jiggs what he would like her to cook, he answered, "Corned beef and cabbage." My husband liked this meal, too, and I always enjoyed making it for potluck suppers and other gatherings. -Daisy Lewis, Jasper, Alabama

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Corned Beef 'n' Cabbage Casserole Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

1 medium head cabbage, shredded (about 8 cups)
1 small onion, chopped
1 cup water
1 can (15-1/2 ounces) white hominy, rinsed and drained
3/4 pound thinly sliced deli corned beef, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce

Directions

In a large Dutch oven or saucepan, combine cabbage, onion and water; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until the cabbage is tender. Add remaining ingredients; simmer for 5 minutes. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 157 calories, 4 g fat (2 g saturated fat), 37 mg cholesterol, 1,198 mg sodium, 17 g carbohydrate, 5 g fiber, 14 g protein.

Originally published as Corned Beef 'n' Cabbage Casserole in Reminisce March/April 1998, p49