Corned Beef and Cabbage Casserole recipe
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Ingredients
- 1 small head cabbage, cored and cut into large chunks ¼ cup butter 2 (12 ounce) cans corned beef ½ onion, finely chopped ⅓ cup butter ⅓ cup all-purpose flour 2 ½ cups milk 1 teaspoon salt 1 pinch ground black pepper
Nutrition Info
- 548.2 caloriescarbohydrate: 17.9 gcholesterol: 151.9 mgfat: 36.8 gfiber: 3.4 gprotein: 36.3 gsaturatedFat: 19.6 gservingSize: -sodium: 1705.1 mgsugar: 9 gtransFat: : -unsaturatedFat: : -
Directions Corned Beef and Cabbage Casserole
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Bring cabbage pieces to a boil in a pot and simmer until just tender, about 5 minutes. Drain, then transfer cabbage to a 2-quart baking dish.
Melt 1/4 cup butter in a skillet over medium heat. Stir in corned beef and onion, cook and stir until the onion has softened and turned translucent, about 5 minutes. Break up any large chunks of corned beef.
Spread corned beef mixture over cabbage.
Melt remaining 1/3 cup butter in the same skillet over medium heat, whisk in flour.
Pour in milk and season with salt and pepper. Continue whisking until sauce comes to a simmer and is thickened, about 5 minutes.
Pour sauce over corned beef and cabbage mixture.
Bake in the preheated oven until bubbly, about 30 minutes.