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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a simple recipe that uses canned corned beef. I'm sure you could sub in sliced corned beef leftovers but we use this as a nothings out what to do recipe. Ingredients:
4 medium potatoes, peeled and sliced 1/4 inch thick |
4 cups coarsely shredded cabbage |
3 tablespoons butter or 3 tablespoons margarine |
2 tablespoons flour |
1/4 teaspoon salt |
1 1/4 cups milk |
2 tablespoons dijon mustard |
1 (12 ounce) can corned beef, chilled and sliced |
Directions:
1. Cook potato slices, covered, in large amount of boiling salted water till nearly tender, about 15 minutes.
2. Add cabbage; cook 5 minutes more.
3. Drain; set aside.
4. In saucepan melt butter; blend in flour and salt.
5. Add milk all at once; cook and stir till thickened and bubbly.
6. Remove from heat; stir in mustard.
7. Add drained potatoes and cabbage; mix well.
8. Turn half of the vegetable mixture into a 2-qt. casserole, top with corned beef slices.
9. Spoon remaining vegetable mixture over all.
10. Bake, covered, at 350 till casserole is heated through, 25 to 30 minutes.
11. Sprinkle with paprika, if desired.
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