March 16, 2009

Corned beef & Cabbage Casserole

By Michele M. Brown

This casserole is quick, easy and is a good substitute for rolling cabbage rolls!

3 cans of corned beef (or fresh cooked and shredded corned beef can be used)
1 medium onion
2 cloves fresh garlic
1 head of raw green cabbage chopped into bite size pieces
3 cups cooked long grain white rice
2 jars Ragu Chunky Garden Combination Spaghetti Sauce (27.5 oz jar)
1 T. olive oil

Peel and chop onion and garlic. Heat skillet with olive oil and saute onion and garlic until onions are clear, slightly browning. In large mixing bowl smash up the canned corn beef, adding the cooked onion/garlic until mixed well and meat is crumbled well. Add the cooked rice, all of the spaghetti sauce and the cabbage and mix well (more sauce can be added if needed, depending on how much cabbage is used.) Lightly coat 13 x 9” glass baking dish with olive oil (or spray) and fill with mixture. Bake in hot oven at 400 degrees for approx. 45 min. (or until cabbage is tender). Remove and let set for 15 min. before serving. Great with cornbread muffins and iced tea!

Prep Time: 20 Min
Cook Time: 45 Min
Total Time: 1 Hr 5 Min

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