Corned Beef Casserole
1 medium onion, chopped
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 1/2 teaspoons salt
1 teaspoon worcestershire sauce
1/4 teaspoon pepper
2 1/2 cups milk
3 medium potatoes, cooked and cubed
1 (15.25 ounces) can whole kernel corn, drained
1 (12 ounces) can corned beef
1 (12 ounces) package refrigerated buttermilk biscuits
8-10 servings
Melt butter in a large saucepan, and cook onion at medium heat until tender; remove from heat.
Stir in flour, salt, Worcestershire sauce and pepper.
Gradually add the milk, stirring well.
Bring to a boil, and stir for two minutes, or until thickened and bubbly.
Mix in the potatoes, corn and corned beef.
Transfer to a greased 13" x 9" x 2" casserole dish.
Bake, uncovered, at 400F for 25-30 minutes, or until bubbly.
Top with the biscuits, and bake for an additional 10-15 minutes, or until biscuits are golden brown.
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