Corned Beef Casserole with Cabbage

Instructions

1. Preheat oven to 375°F.
2. Add potatoes to cold water in a large pot. Bring to a boil over medium-high heat and cook until tender, about 15 minutes. Add cabbage and carrots for the last 10 minutes of cooking. Drain and set aside.
3. Heat butter in a pan over medium heat. Add onion and cook until tender, about 5 minutes. Whisk in flour, salt, and pepper and cook about 2 minutes. Gradually add chicken broth and milk a little bit at a time while whisking.
4. Add dijon and Worcestershire sauce. Continue whisking over medium heat until thickened and bubbly.
5. Remove from heat and stir in the cheeses until melted.
6. Combine the drained potato mixture, corned beef, and sauce. Pour into a greased 9×13 baking dish.
7. Bake uncovered for 25-30 minutes or until hot and bubbly.