I ran across this recipe courtesy of SpendwithPennies.com
Corned Beef Casserole with Cabbage
A zesty cheese sauce flavored with Worcestershire and Dijon mustard marries tender chunks of corned beef with cabbage, carrots, and potatoes.
I think it may be just what I'm looking for.
Prep Time20minutes minutes
Cook Time1hour hour
▢4 russet potatoes peeled and diced
▢3 carrot chopped
▢6 cups cabbage uncooked
▢3 cups leftover corned beef
▢¼ cup butter
▢¼ cup onion diced
▢¼ cup flour
▢¼ teaspoon salt
▢¾ teaspoons pepper
▢1 ½ cup low sodium chicken broth
▢1 ¼ cups milk
▢1 ½ tablespoons dijon mustard
▢¾ teaspoons Worcestershire
▢1 cup swiss cheese
▢1 cup mozzarella cheese
Preheat oven to 375°F.
Add potatoes to cold water in a large pot. Bring to a boil over medium-high heat and cook until tender, about 15 minutes. Add cabbage and carrots for the last 10 minutes of cooking. Drain and set aside.
Heat butter in a pan over medium heat. Add onion and cook until tender, about 5 minutes. Whisk in flour, salt, and pepper and cook about 2 minutes. Gradually add chicken broth and milk a little bit at a time while whisking.
Add dijon and Worcestershire sauce. Continue whisking over medium heat until thickened and bubbly.
Remove from heat and stir in the cheeses until melted.
Combine the drained potato mixture, corned beef, and sauce. Pour into a greased 9×13 baking dish.
Bake uncovered for 25-30 minutes or until hot and bubbly