Scalloped corned beef and cabbage 6 tablespoons butter 1 head green cabbage (1 1/2 to 2 pounds), cored and thinly sliced 3/4 pound baking potatoes, peeled and thinly sliced 1 tablespoon caraway seeds, divided 1/2 pound sliced corned beef 1/4 cup flour 2 cups whole milk Salt and pepper 3/4 cup crushed potato chips (about 2 ounces)
Preheat oven to 350 degrees. In a large skillet, melt 1 tablespoon butter over medium-high heat. Add half the cabbage, half the potatoes and 1 1/2 teaspoons caraway seeds; cook, stirring often, until cabbage is slightly wilted and potatoes are crisp-tender, about 5 minutes. Transfer to a 9- by 13-inch baking dish and top with half of the corned beef. Repeat with another tablespoon of butter and the remaining cabbage, potatoes and caraway seeds in skillet; transfer to baking dish and top with remaining corned beef. In a medium saucepan, melt remaining 4 tablespoons butter over medium heat. Whisk in flour, and cook, stirring, for 2 minutes. Whisk in milk gradually and cook, stirring, until sauce is smooth and thickened, 5 to 7 minutes; season with salt and pepper. Pour sauce over beef casserole and spread evenly with a knife. Top with potato chips and bake until golden-brown and bubbling, about 25 minutes. From Every Day with Rachael Ray --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
