Ingredients
1 medium onion, chopped2 tablespoons butter2 tablespoons all-purpose flour1-1/2 teaspoons salt1 teaspoon Worcestershire sauce1/4 teaspoon pepper2-1/2 cups milk3 medium potatoes, cooked and cubed1 can (15-1/4 ounces) whole kernel corn, drained1 can (12 ounces) corned beef1 tube (12 ounces) refrigerated buttermilk biscuits
Preparation
In a large saucepan, cook onion in butter over medium heat until tender; remove from the heat. Stir in the flour, salt, Worcestershire sauce and pepper until blended. Gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the potatoes, corn and corned beef.
Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 30 minutes or until bubbly. Top with biscuits. Bake 10-15 minutes longer or until biscuits are golden brown.
