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Corned Beef Potato Casserole

Recipe by This is a delicious entree that will impress your St. Patrick's Day guests. My son doesn't like cabbage, but he liked this enough to take seconds. Can be made with fresh or canned corned beef.

Ingredients:


  • 2 small potatoes, unpeeled
  • 4 cups thinly sliced cabbage
  • 1 cup diced corned beef
  • 1/4 teaspoon Sel Gris Sea Salt
  • 1 Tblsp butter
  • 1 Tblsp flour
  • 1/2 cup milk
  • 1-1/4 cups Kerrygold Blarney Castle cheese, shredded

Directions:


1. Heat oven to 350 degrees. Wash potatoes & place in Bavarian Mold. Cover with octagonal silpat & microwave for 4 minutes. Remove from mold to cutting board. Slice cabbage & place in Bavarian mold, sprinkle with sea salt & cover with octagonal silpat. Microwave for 6 minutes.

2. Quarter potatoes & slice thin. Put potatoes & cabbage into mixing bowl along with 1 cup diced corned beef. Add 1/4 cup of the cheese, & mix. Melt butter in Bavarian mold in microwave. Pour in small bowl, add flour & mix adding milk a little at a time. Pour into Bavarian mold and microwave in three 30 second increments stirring after each time till thickened.

3. Add to cabbage mixture & mix. Rinse Bavarian mold & shake dry. Spread 1 cup cheese to cover bottom of mold. Pour cabbage mixture over cheese. Bake for 30 minutes. Remove from oven, place serving plate over mold & flip. Garnish with basil leaves as in the photo.

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