Corned Beef Casserole
My ex-Grandmother-in-law taught me the traditional way her Irish parents made Corned Beef and Cabbage and The Man and I both LOVE it! But... you can only eat it the traditional way so often. So, I'm always on the lookout for more ways to make Corned Beef... cause good gravy, people, it's SO GOOD! I must say, this Casserole does not disappoint.
3-4 small Potatoes, peeled and thinly sliced (I used Yukon Gold, so left the peel on)
1/2 Cup chopped Onion
2 Cups shredded Cabbage
1 12oz can Corned Beef
1 10.5oz can Cream of Mushroom Soup
1 Cup Milk
1 Teaspoon Mustard
Salt and Pepper
Preheat oven to 375 degrees.
Grease a 9x13 baking dish
Place one layer of potato slices in the bottom of the dish.
Sprinkle with salt and pepper if desired.
Sprinkle the chopped onions on top.
Sprinkle the shredded cabbage on top of the onions.
Sprinkle the corned beef on top of the cabbage.
Top with the rest of the sliced potatoes.
Salt and pepper if desired.
In a small bowl, stir together the soup, milk, and mustard.
Pour over the top of the casserole.
Cover with foil and bake for 90 minutes.
If desired, remove the foil after this time and turn your oven on to "broil" for 2-3 minutes until brown spots begin to form. Watch carefully and remove before burning.