Corned Beef and Cabbage Bake

Corned Beef and Cabbage Bake

Recipe submitted by: Tammy S.

Serves 8

Great recipe for March and St. Patrick's day! Make ahead of time and vacuum package to bake later if necessary.


  • 1/4 cup butter, cubed
  • 4 cups chopped cabbage
  • 3/4 cup chopped onion
  • 1 tsp caraway seeds
  • 1 can corned beef or 12 oz. deli corned beef, chopped
  • 2 cups shredded Swiss cheese
  • 1/3 cup Thousand Island dressing
  • 2 tubes (12 oz 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 about 10 biscuits in an ungreased 9x13 baking dish. 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 25-28 minutes or until heated through and biscuits are golden brown. Cut into squares to serve.

VacMaster TIP:

Make two, vacuum package and freeze one to bake later.