Sour Cream Parmesan Corned Beef Casserole

This is a super way to repurpose leftover corned beef and potatoes. Top it with Parmesan Cornmeal biscuits (http://www.recipezaar.com/parmesan-cornmeal-biscuits-361213) for a super yummy treat, and serve the rest of the warm biscuits on the side. It's a simple throw-together meal, good for a busy weeknight.

• Ready In: 50 mins
• Serves: 6-9
• Yields: 1 casserole

Ingredients

• 1  small onion, chopped
• 3  garlic cloves, chopped
• 1  teaspoon butter
• 2 1⁄2 tablespoons flour
• 1  teaspoon dry mustard
• 2  cups 2% low-fat milk
• 1⁄4 cup parmesan cheese
• 1⁄4 cup light sour cream
•  salt and pepper
• 1  dash nutmeg
• 1 1⁄2-2  cups  lean corned beef, cubed or shredded
• 3  medium potatoes, cooked, peeled, and cubed
• 8  ounces frozen broccoli (about 1/2 of a 16 oz. package)
• 1 (12 ounce) package  refrigerated biscuits or 1⁄2  a recipe of parmesan cornmeal  biscuit

Directions

1. In a med saucepan over med-hi heat, saute onion and garlic in butter until soft.
2. Stir in flour and dry mustard until well mixed.
3. Add milk and cook on medium, stirring frequently, until mixture is thickened. Add parmesan cheese, sour cream, and add salt and pepper to taste and a dash of nutmeg.
4. (Optional) Pour sauce into a blender and add about 1/3 of the potatoes. Blend until creamy and smooth. If the mixture is too thick, add some more milk. Pour back into the saucepan.
5. Add corned beef, remaining potatoes, and broccoli.
6. Cook for 5-10 minutes or until heated through.
7. Coat a 9 inch square baking dish or casserole dish with cooking spray. Pour in corned beef mixture.
8. Top creamy mixture with uncooked biscuits.
9. Bake at 350 for 30 minutes or until the biscuits are browned on top and casserole is bubbly.
10. Serve and enjoy!