LAYERED CORNED BEEF BAKE
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.
Provided by mommyoffour
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook potato slices, covered, in large amount of boiling salted water till nearly tender, about 15 minutes.
- Add cabbage; cook 5 minutes more.
- Drain; set aside.
- In saucepan melt butter; blend in flour and salt.
- Add milk all at once; cook and stir till thickened and bubbly.
- Remove from heat; stir in mustard.
- Add drained potatoes and cabbage; mix well.
- Turn half of the vegetable mixture into a 2-qt. casserole, top with corned beef slices.
- Spoon remaining vegetable mixture over all.
- Bake, covered, at 350 till casserole is heated through, 25 to 30 minutes.
- Sprinkle with paprika, if desired.
Nutrition Facts : Calories 359, Fat 18.7, SaturatedFat 8.4, Cholesterol 77.9, Sodium 878.3, Carbohydrate 32.4, Fiber 4.4, Sugar 2.9, Protein 16
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