Layered Corned Beef Bake Recipe
Ingredients
4 medium potatoes, peeled and sliced 1/4 inch thick
4 cups coarsely shredded cabbage
3 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 1/4 cups milk
2 tablespoons Dijon-style mustard
1 12-ounce can corned beef, chilled and sliced
Paprika
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-quart 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.
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-quart 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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