Layered Corned Beef Bake
Ready In: 50 mins
Serves: 6
Ingredients
- 4 medium potatoes, peeled and sliced 1/4 inch thick
- 4 cups coarsely shredded cabbage
- 3 tablespoons butter or 3 tablespoons margarine
- 2 tablespoons flour
- 1⁄4 teaspoon salt
- 1 1⁄4 cups milk
- 2 tablespoons Dijon mustard
- 1 (12 ounce) can corned beef, chilled and sliced
Directions
- 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.
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