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Ingredients
- 6 med. potatoes, sliced
- 1 sm. onion, minced
- 1 teaspoon salt
- Pepper to taste
- 4 c. shredded cabbage
- Sliced corned beef, approx. 3/4 pound
- 1 1/2 c. lowfat milk
- 1 can cream of celery soup
Directions
- Place potatoes in greased 13x9x2 inch baking dish, then add in onion, salt and pepper. Arrange cabbage over potatoes and top with slices of corned beef.
- Mix lowfat milk and soup together, then pour over beef. Cover with foil. Bake in preheated 375 degree oven for 1 hour and 30 min or possibly till done.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1922g | |
| Calories 1193 | |
| Calories from Fat 161 | 13% |
| Total Fat 18.3g | 23% |
| Saturated Fat 6.1g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 4676mg | 195% |
| Potassium 5356mg | 153% |
| Total Carbs 226.03g | 60% |
| Dietary Fiber 29.6g | 99% |
| Sugars 40.46g | 27% |
| Protein 39.28g | 63% |
