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    Corned Beef + Cabbage Casserole #2, creamy

    Source of Recipe

    from Dawn McCune

    Recipe Link: www.mountain-breeze.com/kitchen/cookin/38.html

    Corned Beef + Cabbage Casserole #2, creamy

    1 medium head of cabbage
    2 cups milk
    3 Tablespoons butter
    1, 12 ounce can Corned Beef
    4 Tablespoons flour
    1/2 cup bread crumbs

    Cut cabbage into course slices.
    Cook for 10 mins in boiling salted water, drain.
    Melt butter in skillet.
    Stir in flour until smooth.
    Add milk gradually until thick.
    Break corned beef into chunks and add to sauce.
    Mix cabbage and sauce in a 2 quart casserole.
    Sprinkle with bread crumbs.
    Bake at 350 degrees F. for about 25 minutes or
    until lightly browned.


 

 

 


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