Corned Beef And Cabbage Casserole - cooking recipe

Ingredients

2 lbs cabbage, cut in 1 inch squares
2 1/2 teaspoons salt, divided
1/4 cup minced onion
1 teaspoon caraway seed
1 1/2 tablespoons prepared mustard
1 (11 ounce) can condensed cheddar cheese soup, undiluted
evaporated milk
1 (12 ounce) can corned beef, diced
2 tablespoons butter
1 1/2 cups seasoned herbed croutons
4 slices American cheese

Preparation

Preheat oven to 350 degrees.
Cook cabbage in 2 inch of boiling water with 2 teaspoons salt for 7 - 10 minutes or until crisp tender, drain well.
Combine onion, caraway seed, mustard, 1/2 teaspoon salt, soup and milk.
In a greased 2 quart casserole dish, layer cabbage, corn beef and soup mixture, ending with soup.
Bake for 35 minutes.
Meanwhile, melt butter in a skillet, stir in croutons. Do not brown. Remove casserole from oven, arrange croutons in a circle around edge of casserole.
Cut cheese in diagonal wedges, arrange in center of casserole.
Bake 10 minutes longer.