Corned Beef and Cabbage Casserole

Ingredients

• 2 lbs red potatoes, boiled with their jackets on
• 1/4 cup all-purpose flour
• 2 large eggs
• 3/4 cup milk or half-and-half
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 3 cups diced cooked corned beef
• 3 cups chopped boiled green cabbage

Topping

• 1 cup chopped cooked spinach or

  1 (10 ounce) package frozen spinach, thawed

• 2 large eggs
• 1/2 cup sour cream (reduced fat ok)
• 1 cup grated swiss cheese
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon sweet paprika

Directions

1. 1

   Preheat the oven to 350F and prepare the casserole.

2. 2

   Peel half of the potatoes and mash them with a potato masher in a large bowl.

3. 3

   Stir in the flour, eggs, milk, Worcestershire, salt, and pepper.

4. 4

   If desired, peel the remaining potatoes (or just leave the skins on); cut into 1/2" dice.

5. 5

   Add the diced potatoes, corned beef, and cabbage; fold together.

6. 6

   Turn the mixture into the preparecd casserole; press into an even layer.

7. 7

   Drain the spinach of excess liquid.

8. 8

   Place in a large bowl and stir in the eggs, sour cream, and 3/4 cup of the cheese.

9. 9

   Stir in the flour and salt.

10. 10

    Turn out over the filling; spread into an even layer.

11. 11

    Sprinkle with the remaining 1/4 cup cheese.

12. 12

    Add the paprika in 2 diagonal lines Bake for about 1 hour, or until deep golden brown.

13. 13

    Let cool for at least 10 minutes before serving.