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Corned Beef Cabbage Bake

 Corned Beef Cabbage Bake
When I was growing up, my parents made every occasion (including St. Patrick's Day) fun by making special festive foods and playing games. I carried on that same tradition with our own children and my students. It just wouldn't be St. Patrick's Day without this delicious casserole! —Stephanie Norton, Bettendorf, Iowa
8 ServingsPrep: 20 min. Bake: 20 min.


  • 1/4 cup butter, cubed
  • 4 cups chopped cabbage
  • 3/4 cup chopped onion
  • 1 teaspoon caraway seeds
  • 1 can (12 ounces) corned beef or 12 ounces deli corned beef, chopped
  • 2 cups (8 ounces) shredded Swiss cheese
  • 1/4 cup Thousand Island salad dressing
  • 2 tubes (12 ounces each) refrigerated buttermilk biscuits


  • In a large skillet, melt butter; stir in the cabbage, onion and
  • caraway seeds. Cover and cook over medium heat for 8-10 minutes or
  • until cabbage is crisp-tender, stirring occasionally; set aside.
  • Meanwhile, in a large bowl, combine the corned beef, Swiss cheese and
  • salad dressing. Separate biscuits; place 10 biscuits in each of two
  • ungreased 9-in. round baking pans. Press biscuits onto the bottom
  • and halfway up the sides of pans. Add cabbage mixture; top with
  • corned beef mixture.
  • Bake, uncovered, at 350° for 20-25 minutes or until heated
  • through and biscuits are golden brown. Cut into wedges. Yield: 2
  • casseroles (4 servings each).
Nutritional Facts: 1 slice equals 495 calories,

2 of 2

Corned Beef Cabbage Bake (continued)

Nutritional Facts: 23 g fat (11 g saturated fat), 80 mg cholesterol, 1,291 mg sodium, 47 g carbohydrate, 1 g fiber, 26 g protein.