Corned Beef and Cabbage Casserole |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This is a way to use any corned beef and cabbage you have left over from St. Paddy's day! Ingredients:
2 lbs red potatoes, boiled with their jackets on |
1/4 cup all-purpose flour |
2 large eggs |
3/4 cup milk or 3/4 cup half-and-half |
1 tablespoon worcestershire sauce |
1 teaspoon salt |
1/8 teaspoon black pepper |
3 cups diced cooked corned beef |
3 cups chopped boiled green cabbage |
1 cup chopped cooked spinach or 1 (10 ounce) package frozen spinach, thawed |
2 large eggs |
1/2 cup sour cream (reduced fat ok) |
1 cup grated swiss cheese |
1 tablespoon all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon sweet paprika |
Directions:
1. Preheat the oven to 350F and prepare the casserole.
2. Peel half of the potatoes and mash them with a potato masher in a large bowl.
3. Stir in the flour, eggs, milk, Worcestershire, salt, and pepper.
4. If desired, peel the remaining potatoes (or just leave the skins on); cut into 1/2 dice.
5. Add the diced potatoes, corned beef, and cabbage; fold together.
6. Turn the mixture into the preparecd casserole; press into an even layer.
7. Drain the spinach of excess liquid.
8. Place in a large bowl and stir in the eggs, sour cream, and 3/4 cup of the cheese.
9. Stir in the flour and salt.
10. Turn out over the filling; spread into an even layer.
11. Sprinkle with the remaining 1/4 cup cheese.
12. Add the paprika in 2 diagonal lines Bake for about 1 hour, or until deep golden brown.
13. Let cool for at least 10 minutes before serving.
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