Corn beef bake
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (12-ounce) corned beef |
| 1 | pack | (12-ounce) frozen shredded hash brown potatoes thawed |
| ½ | cup | Bread crumbs soft |
| ¼ | cup | Celery minced |
| ¼ | cup | Onion minced |
| 1 | tablespoon | Mustard prepared |
| 2 | teaspoons | Parsley dried minced |
| ⅛ | teaspoon | Garlic powder |
| ⅛ | teaspoon | Pepper |
| 2 | Egg | |
| ½ | cup | Milk |
| Horseradish Sauce; (see below) | ||
Directions
At least 1 hour or up to 8 hours before serving: Grease a 1½-quart deep baking dish. In a large bowl, break apart the corned beef and potatoes. Stir in crumbs, celery, onion, mustard, parsley, garlic powder and pepper. In a small bowl, beat eggs and milk until blended. Pour over meat mixture and stir to mix well. Spoon into baking dish. If making ahead, cover and refrigerate up to 6 ½ hours, letting stand at room temperature for 30 minutes before baking.
Bake, uncovered, in a preheated 400° oven for 30 to 35 minutes or until a knife inserted in center comes out clean. Cover loosely with foil if getting too brown.
Serve with Horseradish Sauce.
Posted to brand-name-recipes by Meg Antczak <meginny@...> on Mar 08, 1998