Corn beef bake

Yield: 5 Servings

Measure 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)

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

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