Enjoy this CORNED BEEF SKILLET SUPPER Recipe
This recipe, Corned Beef Skillet Supper can be made of almost all stored foods. I haven’t been very lucky in finding canned meats lately but I found a can of Hereford Corned Beef.
I remember having it as a child, so I decided to try it. The only downside is the high sodium.
I used the 12 oz. can for a huge skillet.
Cabbage would have been a good addition but I didn’t have any this time.
I’m going to buy more cans to have in my pantry. We both really liked it!
CORNED BEEF SKILLET SUPPER
In a little water, cook until tender:
8 small red potatoes (any would work), cut in 8ths or an equivalent amount of canned potatoes
2 C. Carrots, cut bite sized (canned or frozen would work)
1 whole onion, chopped
Add and cook 5 more minutes: (Note: add more water as needed.)
1 can whole corn, drained
1 can green beans, drained
1/4 - 1/2 head of cabbage
1 can (12 ounce) corned beef
Season to taste. I sprinkled with Johnny’s garlic and some black pepper.
Don’t add any salt.
Recipe submitted by Nola Cockerham
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Thank you to Nola and we hope many people try this meal as it looks and sounds delicious!
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