This recipe is a twist on typical corned beef and makes 8 main dish servings.

Corned Beef Casserole

Etta Mae Peterson

1 lg. onion
2 tsp. salad oil
¼ tsp salt
⅓ c. chili sauce
1 T. sweet pickle relish
¾ lb. thinly-sliced corned beef
½ lb. thinly-sliced Swiss cheese
½ of 8 oz. loaf party pumpernickel bread slices
2 lb. cabbage (or more; I like more)
⅓ c. mayonnaise
¼. c. milk

Cut onion in thick slices; and cabbage in thin wedges. In a skillet over medium heat, sauté onion. Remove with slotted spoon. In remaining oil, cook cabbage until browned. Add salt and ½ cup water. Bring to a boil and reduce heat and simmer 5 to 10 minutes until tender. In a small bowl, stir mayonnaise, chili sauce, milk and relish until blended. In a 9×13-inch casserole, arrange bread, meat, cabbage and onion and cheese. Top with mayonnaise mixture; cover and bake 20 to 25 minutes until cheese is melted. Makes 8 main dish servings. (Follow the order arranging as listed above).

This recipe is from The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and is used with permission.