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-qt. 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 184.78 Kcal (774 kJ) | ||
| Calories from fat | 61.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.88g | 11% | |
|---|---|---|---|
| Cholesterol | 18.51mg | 6% | |
| Sodium | 346.56mg | 14% | |
| Potassium | 470.54mg | 10% | |
| Total Carbs | 26.04g | 9% | |
| Sugars | 7.47g | 30% | |
| Dietary Fiber | 4.5g | 18% | |
| Protein | 5.48g | 11% | |
| Vitamin C | 19.1mg | 32% | |
| Vitamin A | 0.9mg | 31% | |
| Iron | 1.3mg | 7% | |
| Calcium | 121.3mg | 12% | |
| Amount Per 100 g | |||
| Calories | 89.53 Kcal (375 kJ) | ||
| Calories from fat | 29.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.33g | 11% | |
|---|---|---|---|
| Cholesterol | 8.97mg | 6% | |
| Sodium | 167.92mg | 14% | |
| Potassium | 227.99mg | 10% | |
| Total Carbs | 12.62g | 9% | |
| Sugars | 3.62g | 30% | |
| Dietary Fiber | 2.18g | 18% | |
| Protein | 2.66g | 11% | |
| Vitamin C | 9.3mg | 32% | |
| Vitamin A | 0.5mg | 31% | |
| Iron | 0.6mg | 7% | |
| Calcium | 58.8mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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