Dinner

leftover corned beef and cabbage casserole is for Dinner.

leftover corned beef and cabbage casserole takes several minutes to prepare.

leftover corned beef and cabbage casserole takes several minutes to cook.

leftover corned beef and cabbage casserole makes 4 servings.

The ingredients for leftover corned beef and cabbage casserole are:

Red Potato, 50 grams
Carrots, raw, .25 cup, chopped
Onions, raw, .125 cup, chopped
mrs cubbison?s corn bread stuffin, uncooked, 2 cup
Corned beef, brisket, 4 oz
Cabbage, fresh, 1.5 cup, chopped

Here is how you make leftover corned beef and cabbage casserole:

The potatoes, carrots, & onions are estimated. I used left over soup from corned beef & cabbage. I added 1.33 cups cabbage. add broth/soup, cabbage, chopped corned beef to pan. When simmering add stuffing then turn off heat. Stir then place in 8x8 pan & bake @ 300 for about 25 minutes. Serving Size: 4 1 cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user R_IRVING.

The nutritional information for leftover corned beef and cabbage casserole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 223.7

• Total Fat: 6.5 g
• Cholesterol: 27.8 mg
• Sodium: 693.8 mg
• Total Carbs: 32.1 g
• Dietary Fiber: 2.3 g
• Protein: 9.0 g