Orzo Beef Stew

Ingredients
1 tablespoon garlic butter
1/3 cup pre-diced onions
2 cups sliced mushrooms (rinsed)
1 cup matchstick carrots
1 tablespoon cooked crumbled bacon
1 (17-ounce) container fully cooked beef roast au jus
1 (14 1/2-ounce) can Italian green beans (drained)
1 cup lower sodium beef broth
1 cup orzo

Steps
1. Preheat large saucepan on medium-high 2–3 minutes. Place butter in pan; swirl to coat. Stir in onions, mushrooms, carrots, and bacon. Cook 3–4 minutes, stirring occasionally, until onions are tender and begin to brown.
2. Discard outer cabbage leaves; cut cabbage into bite-size pieces (about 6 cups). Whisk in large bowl: broth, dressing, and seasoning mix until blended; stir in cabbage. Transfer mixture to same baking dish and combine with juices from corned beef. Bake 18–20 minutes or until cabbage is tender.
3. Spread 1 teaspoon butter over each bread slice and place on baking sheet; bake 8–9 minutes or until crisp and toasted. Slice cheese and place on top of bread.
4. Heat potatoes in microwave following package instructions.
5. Slice meat thinly across grain. Top bread with potatoes and meat slices; spoon cabbage and sauce over top. Serve.

(Recipe courtesy of Publix Aprons Simple Meals)