Corned Beef Cabbage Casserole
I had never tried corned beef in any fashion, until my grandma made this casserole. It was delicious!!! A very nice deviation from my normal meals. I'll be making this again.
Ingredients for Corned Beef Cabbage Casserole
- 1 sm. Head cabbage, quartered and cored
- 1 (12-oz) can corned beef
- 4 green onions and tops chopped
- 1 Tbsp. bacon drippings
- 3 Tbsp. butter
- 3 Tbsp. flour
- 1 ½ cup milk
- Salt and pepper to taste
- Bread crumbs
- Butter for top
Boil cabbage in salted water (1 teaspoon salt) about 20 minutes. Drain.
Heat bacon drippings in a skillet.
Add corned beef and onions. Cook 10 minutes, breaking up meat and mixing well.
In a heavy saucepan melt the butter, add flour and blend. Add milk, salt and pepper , cook until thickened, stirring constantly.
In a greased 1 ½ quart casserole or 8X8, layer cabbage, corned beef and sauce.
Repeat. (layers of corned beef may appear sparse, but I promise the it's plenty when finished.)
Sprinkle with bread crumbs (or we used club cracker crumbs), dot with butter and bake at 400 for 30 minutes.
Top of Corned Beef Cabbage Casserole