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Sour Cream Parmesan Corned Beef Casserole

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“This is a super way to repurpose leftover corned beef and potatoes. Top it with Parmesan Cornmeal biscuits (http://www.recipezaar.com/parmesan-cornmeal-biscuits-361213) for a super yummy treat, and serve the rest of the warm biscuits on the side. It's a simple throw-together meal, good for a busy weeknight.”
READY IN:
50mins
SERVES:
6-9
YIELD:
1 casserole
UNITS:
US

Ingredients Nutrition

Directions

  1. In a med saucepan over med-hi heat, saute onion and garlic in butter until soft.
  2. Stir in flour and dry mustard until well mixed.
  3. Add milk and cook on medium, stirring frequently, until mixture is thickened. Add parmesan cheese, sour cream, and add salt and pepper to taste and a dash of nutmeg.
  4. (Optional) Pour sauce into a blender and add about 1/3 of the potatoes. Blend until creamy and smooth. If the mixture is too thick, add some more milk. Pour back into the saucepan.
  5. Add corned beef, remaining potatoes, and broccoli.
  6. Cook for 5-10 minutes or until heated through.
  7. Coat a 9 inch square baking dish or casserole dish with cooking spray. Pour in corned beef mixture.
  8. Top creamy mixture with uncooked biscuits.
  9. Bake at 350 for 30 minutes or until the biscuits are browned on top and casserole is bubbly.
  10. Serve and enjoy!

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