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onion butter flour salt Worcestershire sauce pepper milk potatoes whole kernel corn corned beef buttermilk
Viewed: 44 - Published at: 7 years agoIngredients
- 1 medium onion, chopped
- 2 tablespoons butter or 2 tablespoons 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 1/4 ounce) can whole kernel corn, drained
- 1 (12 ounce) can corned beef
- 1 (12 ounce) package refrigerated buttermilk biscuits
Method
- 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.
