Corned Beef and Cabbage Breakfast Bake

Corned Beef and Cabbage Breakfast Bake

Rating:

(1 vote) 5 1

If you are looking to make a corned beef and cabbage breakfast bake, maybe this will help you. This casserole is great for breakfast, lunch, or dinner. It's a good idea to make this recipe for a packed house or large gathering.

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Chicago, IL

Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

4 servings

Ingredients

  • 4 to 5 cups coarsely shredded cabbage
  • 1/4 C. butter
  • 1/3 C. butter
  • 1 and 1/2 C. diced cooked corned beef
  • 1/2 onion, finely chopped
  • 1/3 C. all-purpose flour
  • 2 and 1/2 C. milk
  • 1 tsp. salt
  • 1 pinch ground black pepper

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Directions

Heat the oven to 350 degrees Fahrenheit. Put cabbage in pot and bring to a boil until tender. Drain and transfer the cabbage to a 2 quart baking dish. Melt the 1/4 C. butter and stir in the corned beef and onion. Stir until the onion has softened. This takes about 5 minutes. Break up the chunks of corned beef and then spread the mixture over the cabbage. Melt the 1/3 C. butter and whisk in the flour. Pour the milk in and season it with pepper and salt. Continue stirring until the sauce thickens, about 5 minutes. Pour the sauce over the cabbage and beef mixture. Bake for about 30 minutes. Serve.

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