Corned Beef and Cabbage Casserole

Ingredients:

1 small cabbage

2 tablespoons butter or margarine

1/2 cup chopped onion

1 (12 ounce) can corned beef

3 tablespoons butter or margarine

3 tablespoons flour

1 1/2 cups milk

1/2 teaspoon salt

1/8 teaspoon pepper

2 tablespoons butter or margarine

1 cup fine bread crumbs

Directions:

Cut cabbage in half and each half into 3 pieces. Remove core and boil in salted water for 20 minutes. Drain and put in bottom of a 1 1/2-quart casserole dish.

Melt 2 tablespoons butter in frying pan. Add onion and corned beef and saute. Break up corned beef and continue sauteeing until onion is clear. Pour mixture over cabbage.Melt 3 tablespoons butter in a medium saucepan. Stir in flour, then add milk and salt and pepper and bring to a boil while stirring. Pour over meat mixture.

Melt 2 tablespoons butter in a small saucepan. Stir in crumbs to blend and sprinkle over top of sauce. Bake uncovered at 250 degrees F for 30 minutes.