Recipe For Cooking Corned Beef And Cabbage Casserole

Toaster Oven Casseroles :: Beef Casseroles

Corned Beef and Cabbage Casserole

1 sm. cabbage
2 Tbsp. butter or margarine
1/2 C. chopped onion
1 (12 oz.) can corned beef
3 Tbsp. butter or margarine
3 Tbsp. flour
1 1/2 C. milk
1/2 tea. salt
1/8 tea. pepper
2 Tbsp. butter or margarine
1 C. fine bread crumbs

Cut cabbage in half and each half into 3 pieces. Remove core and boil in salted water for 20 min. Drain and put in bottom of a 1 1/2-qt. casserole dish.

Melt 2 Tbsp. butter in frying pan. Add onion and corned beef and saute. Break up corned beef and continue sauteeing until onion is clear. Pour mixture over cabbage.

Melt 3 Tbsp. butter in a med. saucepan. Stir in flour, then add milk and salt and pepper and bring to a boil while stirring. Pour over meat mixture.

Melt 2 Tbsp. butter in a sm. saucepan. Stir in crumbs to blend and sprinkle over top of sauce.

Bake uncovered at 250 degrees F for 30 min.