Corned Beef And Cabbage Casserole
|Finely shredded cabbage||3 Cup (48 tbs)|
|Rich milk||2 Cup (32 tbs)|
|Prepared mustard||2 Teaspoon|
|Soft butter/Margarine||3 Tablespoon|
|Canned lean corned beef||12 Ounce, diced (Or Loaf, 1 Can)|
|Shredded cheese||1⁄2 Cup (8 tbs)|
|Chow mein noodles||1 Cup (16 tbs)|
Pour boiling water over cabbage and let stand 5 minutes; drain thoroughly.
Heat the next three ingredients together, then stir in a smooth mixture of the butter and flour.
Whisk until thickened and smooth.
Fold in corned beef and cabbage.
Spread in a greased 8-inch bake dish, sprinkle with cheese and noodles.
Bake at 375F until bubbly, about 20 minutes.