Ingredients
4russet potatoespeeled and diced
3carrotchopped
6cupscabbageuncooked
3cupscorned beefleftover
¼cupbutter
¼cuponiondiced
¼cupflour
tspsalt
¾tsppepper
1½cupschicken brothlow sodium
1¼cupsmilk
1½tbspdijon mustard
¾tspWorcestershire
1cupswiss cheese
1cupMozzarella cheese
Preparation
Preheat oven to 375 degrees F.
Add potatoes to cold water in a large pot. Bring to a boil over medium-high heat and cook until tender for 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 for about 5 minutes. Whisk in flour, salt, and pepper and cook for 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 to 30 minutes or until hot and bubbly.
