Corned Beef and Cabbage Casserole

Corned Beef and Cabbage Casserole
  • 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


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Spread corned beef mixture over cabbage.
  5. Melt remaining 1/3 cup butter in the same skillet over medium heat; whisk in flour.
  6. Pour in milk and season with salt and pepper. Continue whisking until sauce comes to a simmer and is thickened, about 5 minutes.
  7. Pour sauce over corned beef and cabbage mixture.
  8. Bake in the preheated oven until bubbly, about 30 minutes.

05/09/2018
Corned Beef and Cabbage Casserole, recipe PT15M PT1H 5 455 calories

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