Corned Beef Scallop Casserole
|Potato soup mix||3 Ounce (1 Package)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Water||1 Cup (16 tbs)|
|American cheese||1 Cup (16 tbs), grated|
|Worcestershire sauce||1⁄2 Teaspoon|
|Canned corned beef||12 Ounce, shredded (1 Can)|
|Carrots||3⁄4 Cup (12 tbs), sliced and cooked|
|Celery||1⁄2 Cup (8 tbs), sliced and cooked|
|Green peas||1⁄4 Cup (4 tbs), cooked|
|Pimiento||2 Tablespoon, chopped|
|Parsley||1 Teaspoon, chopped|
|Soft bread crumbs||3⁄4 Cup (12 tbs)|
Empty potato soup mix into saucepan; add milk and water; stir constantly until blended.
Cook until mixture comes to a boil; remove from heat.
Add cheese and Worcestershire sauce; mix well.
Stir in corned beef shreds, carrots, celery, green peas, and pimiento.
Turn into a well-greased 1-1/2 quart ovenproof casserole.
Sprinkle parsley over the top, then bread crumbs; cover.
Bake 350 degrees for 20 minutes; uncover; bake 12 minutes longer until top is golden.