Corned Beef and Egg Casserole |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
I had a recipe very similar to this that I lost. There is always canned corned beef in my pantry, and this dish made an easy dinner or lazy weekend breakfast. I found this recipe in the Honolulu Star Bulletin. Ingredients:
1/4 cup butter or 1/4 cup margarine |
1 cup finely minced onion |
2 cups cooked peeled and sliced russet potatoes |
2 cups chopped cooked fresh corned beef or 1 (12 ounce) can corned beef, thinly sliced |
3 hard-cooked eggs, thinly sliced |
1 (11 ounce) can reduced-fat cream of mushroom soup |
3/4 cup reduced-fat milk (2 percent milk fat) |
1 cup grated reduced-fat cheddar cheese |
3/4 cup breadcrumbs |
Directions:
1. Preheat oven to 375 degrees. Grease 2-quart casserole dish or 9-inch square glass baking dish.
2. Melt 2 tablespoons butter in small skillet, saute onions until tender; set aside.
3. Place potatoes in bottom of greased casserole dish. Layer corned beef, eggs and sauteed onions.
4. In mixing bowl, combine mushroom soup, milk and grated cheese; pour over casserole.
5. Melt remaining 2 tablespoons butter in skillet, add bread crumbs and cook over low until crumbs are lightly browned. Sprinkle over top of casserole. Bake for 30 minutes.
|
|