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Loading...| 1 1/2 cups canned corned beef , cut up | |
| 1/3 cup minced celery | |
| 1/4 cup minced onion | |
| 1 teaspoon vegetable oil | |
| 2 tablespoons butter | |
| 2 tablespoons flour | |
| 1 1/2 cups milk | |
| 1 cup fresh breadcrumb | |
| 3 tablespoons butter , melted | |
| 1 egg | |
| 1/8 teaspoon ground black pepper |
| 1. | Preheat the oven to 375 degrees Fahrenheit. |
| 2. | In a skillet, sauté the celery and onion in vegetable oil until the vegetables are tender. |
| 3. | Add the canned, cut-up corned beef to the skillet and stir to combine. |
| 4. | In a separate saucepan, melt the butter and add the flour, whisking constantly to make a roux. |
| 5. | Gradually add the milk to the roux, whisking constantly until the mixture thickens. |
| 6. | Add the egg, breadcrumbs, and black pepper to the corned beef mixture, stirring well to combine. |
| 7. | Pour the corned beef mixture into a casserole dish. |
| 8. | Pour the thickened milk mixture over the corned beef mixture. |
| 9. | Drizzle the melted butter over the milk mixture. |
| 10. | Bake for 20-25 minutes, until the top is golden brown and the casserole is hot and bubbly. Serve immediately. |
Corned Beef Au Gratin is a hearty and filling meal that is perfect for a cold winter night.
It can be made with canned corned beef for convenience.
This dish is high in sodium and fat due to the use of canned corned beef.
It may not be suitable for those on a low-sodium or low-fat diet.
While this dish is not particularly healthy, it does contain protein from the corned beef.
To make this dish healthier, you could use fresh, lean beef instead of canned corned beef.
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