Recipe for Corned Beef And Cabbage Casserole


    Corned Beef and Cabbage Casserole

    1 small cabbage
    2 tablespoons butter or margarine
    1/2 cup chopped onion
    1 (12 ounce) can corned beef
    3 tablespoons butter or margarine
    3 tablespoons flour
    1 1/2 cups milk
    1/2 teaspoon salt
    1/8 teaspoon pepper
    2 tablespoons butter or margarine
    1 cup fine bread crumbs

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

    Melt 2 tablespoons 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 tablespoons butter in a medium saucepan. Stir in flour, then add milk and salt and pepper and bring to a boil while stirring. Pour over meat mixture.

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

    Bake uncovered at 250 degrees F for 30 minutes.