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Corned Beef Casserole

 Corned Beef Casserole
This recipe has been a favorite in our family for more than 50 years. My kids still request it when they come to visit, and it was one of the first recipes they called long distance to ask for after they got married.—Jeri Butters, Englewood, Florida
8-10 ServingsPrep: 20 min. Bake: 40 min.

Ingredients

  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 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 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (12 ounces) corned beef
  • 1 tube (12 ounces) refrigerated buttermilk biscuits

Directions

  • In a large saucepan, cook onion in butter over medium heat until
  • tender; remove from the heat. Stir in the flour, salt,
  • Worcestershire sauce and pepper until blended. Gradually add the
  • milk. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Stir in the potatoes, corn and corned beef.
  • Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at
  • 400° for 30 minutes or until bubbly. Top with biscuits. Bake
  • 10-15 minutes longer or until biscuits are golden brown. Yield: 8-10
  • servings.
Nutritional Facts: 1 serving (1 each) equals 289 calories,

2 of 2

Corned Beef Casserole (continued)

Nutritional Facts: 9 g fat (4 g saturated fat), 25 mg cholesterol, 970 mg sodium, 41 g carbohydrate, 2 g fiber, 10 g protein.