Corned Beef Casserole

[Modemouth]

Corned Beef Casserole






Ingredients

• 1 medium onion, chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1-1/2 teaspoons salt
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon pepper
• 2-1/2 cups milk
• 3 or 4 medium potatoes, cooked and cubed
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (12 ounces) corned beef or fresh corned beef
• 1 tube (12 ounces) refrigerated buttermilk biscuits

Directions

• In a large saucepan, cook onion in butter over medium heat until
• tender; remove from the heat. Stir in the flour, salt,
• Worcestershire sauce and pepper until blended. Gradually add the
• milk. Bring to a boil; cook and stir for 2 minutes or until
• thickened. Stir in the potatoes, corn and corned beef.
• Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at
• 400° for 30 minutes or until bubbly. Top with biscuits. Bake
• 10-15 minutes longer or until biscuits are golden brown. Yield: 8-10
• servings.

[Modemouth]