Corned Beef and Cabbage Casserole

Tish's Note:

This is a way to use any corned beef and cabbage you have left over from St. Paddy's day!

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 2 lbs red potatoes , boiled with their jackets on
• ¼ cup all-purpose flour
• 2 large eggs
• ¾ cup milk or ¾ cup half-and-half
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1⁄8; teaspoon black pepper
• 3 cups diced cooked corned beef
• 3 cups chopped boiled green cabbage

Topping

• 1 cup chopped cooked spinach or 1 (10 ounce) package frozen spinach , thawed
• 2 large eggs
• ½ cup sour cream (reduced fat ok)
• 1 cup grated swiss cheese
• 1 tablespoon all-purpose flour
• ½ teaspoon salt
• ½ teaspoon sweet paprika

Directions:

1. Preheat the oven to 350F and prepare the casserole.
2. Peel half of the potatoes and mash them with a potato masher in a large bowl.
3. Stir in the flour, eggs, milk, Worcestershire, salt, and pepper.
4. If desired, peel the remaining potatoes (or just leave the skins on); cut into 1/2" dice.
5. Add the diced potatoes, corned beef, and cabbage; fold together.
6. Turn the mixture into the preparecd casserole; press into an even layer.
7. Drain the spinach of excess liquid.
8. Place in a large bowl and stir in the eggs, sour cream, and 3/4 cup of the cheese.
9. Stir in the flour and salt.
10. Turn out over the filling; spread into an even layer.
11. Sprinkle with the remaining 1/4 cup cheese.
12. Add the paprika in 2 diagonal lines Bake for about 1 hour, or until deep golden brown.
13. Let cool for at least 10 minutes before serving.