Looking for a quick and satisfying meal? This corned beef and cabbage casserole is easy to prepare and perfect for those busy weeknights. Here’s how to make it.
Ingredients
- 1 small cabbage, shredded
- 1 tsp. dry mustard
- 1 can corned beef, flaked
- 1 can cream of celery soup
- 1 medium chopped onion
Cooking Method
- Combine all ingredients and cook uncovered over low heat until cabbage is crisp-tender, about 20 minutes.
Calorie: 350
Total cooking time:20 minutes
Difficulty level: Easy
The Chronicles of Corned Beef and Cabbage Casserole
Ah, the great kitchen chronicles! The one where I am the brave heroine battling the ingredients and the heat to create something edible, all the while hoping that the smoke detector remains silent. Today’s episode? The saga of the Corned Beef and Cabbage Casserole.
The Gathering of the Heroes
Like any good saga, this one starts with a gathering of heroes. Our valiant warriors for the day are: one small cabbage, shredded to perfection; a teaspoon of dry mustard, ready to add that tang; one can of corned beef, flaked and prime; one can of cream of celery soup, creamy and comforting; and one medium chopped onion, because, let’s face it, what recipe is complete without an onion making you cry?
The Battle of the Mix
Next came the great battle. I threw all of our heroes together into a pan like some epic food fight. The cabbage was brisk and fresh, the corned beef was salty and savory, the dry mustard added its unique zest, the cream of celery soup smoothed everything over, and the onion? Well, it just sat there, still making me tear up a bit. I was ready to cook this strange yet intriguing mix over low heat.
The Waiting Game
Cooking is all about patience, they say. Well, they never had to wait for shredded cabbage to turn crisp-tender. I swear, watching that cabbage cook was like watching paint dry. Every couple minutes, I’d poke at it with a spoon, hoping that it had suddenly become tender while I wasn’t looking. Alas, it was a stubborn little green and took a solid 20 minutes to surrender.
The Triumph of Taste
Finally, after what seemed like an eternity (or 20 minutes, but who’s counting?), the casserole was ready. It was a thing of beauty. The tender crunch of the cabbage, the rich creaminess of the celery soup, the flaky texture of the corned beef, and the piquant twist of dry mustard were all in perfect harmony. And the onion? Well, it had stopped making me cry and had instead succumbed to the heat, adding a mellow sweetness to the mix.
The Aftermath
And so, my friends, another saga in the kitchen came to a close. The corned beef and cabbage casserole was a triumph, a delicious medley of flavors and textures that made my taste buds sing. The kitchen? Well, it looked like a battle scene, but that’s a story for another day.
And the onion? It’s sitting there, smugly waiting for the next recipe. But joke’s on it, next time I’m wearing goggles.
Remember, in the kitchen, it’s always a battle. But armed with the right ingredients and a sense of humor, it’s a battle we’re all bound to win. Until next time, happy cooking!
