Try this Corned Beef and Cabbage Pie recipe, or contribute your own.
Suggest a better description1. Preheat oven to 400 degrees. Coat inside of 9-inch pie plate with nonstick cooking spray. Saute cabbage and onion in oil in large nonstick skillet until tender, about 10 minutes. Dice potato and stir into skillet with corned beef. Cool slightly; stir in cheese. Spread evenly over bottom of prepared plate. 2. Combine eggs, milk, baking mix, caraway seeds, salt and pepper in blender or food processor; whirl until smooth. Pour evenly over mixture in pie plate. 3. Bake 30-35 minutes until browned on top and knife inserted in center comes out clean. Cool 5 minutes. Cut into wedges and serve. From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (220g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 323 | ||
Calories from Fat: 201 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.4g | 30 % | |
Saturated Fat 8g | 40 % | |
Monounsaturated Fat 8.5g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 718.6mg | 221 % | |
Sodium 331.2mg | 11 % | |
Potassium 348.4mg | 9 % | |
Total Carbohydrate 5.9g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 4.4g | ||
Protein 25.1g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 323
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