Bake Time: 60 minutes
Serves: 6-8
Ingredients
- 1 tbsp extra virgin olive oil
- 1 tbsp butter
- 1 diced white onion
- 4 cups chopped cabbage
- 1/2 tsp celery seed
- 1/2 kg pkg. frozen hash brown potatoes
- 1/2 cup sour cream
- 1 can cream of celery soup
- 1 beaten egg
- 2 tins corned beef
- 1 tbsp dill weed
- 1/2 tsp pepper
- 1/2 tsp salt
- 1 cup shredded sharp cheddar
- 1 cup panko breadcrumbs:
- Saute the onion and cabbage in the butter and olive oil just until they begin to grow soft. Add the celery seed and stir to incorporate.
- Place hash browns in a medium mixing bowl. Add the cooked onions and cabbage and mix well.
- Mix sour cream, soup, egg, and corned beef with dill, salt, and pepper in a large mixing bowl.
- Pour the hash browns into the bowl with the soup and mix everything together well.
- Spoon into a 9 x 13 baking dish that has been treated with cooking spray. Sprinkle with cheese and panko. Bake uncovered at 350 degrees for one hour.
