- 1 small head cabbage, cored and cut into large chunks
- 1/4 cup butter
- 2 (12 ounce) cans corned beef
- 1/2 onion, finely chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 2 1/2 cups milk
- 1 teaspoon salt
- 1 pinch ground black pepper
- 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.
05/08/2018
recipepes.com
Corned Beef and Cabbage Casserole, recipe
PT15M
PT1H
5
455 calories
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