Corned Beef And Potato Casserole
|Canned corned beef||12 Ounce (1 Can)|
|Prepared mustard||1 Tablespoon|
|Caraway seeds||1 Teaspoon, slightly crushed|
|Hash brown potatoes with onions||5 Ounce (1 Package)|
|Boiling water||1 3⁄4 Cup (28 tbs)|
|Tomatoes||2 Medium, sliced|
1. Chop corned beef coarsely; place in a 6-cup casserole. Add mustard, caraway seeds, salt and pepper; toss to mix well. Dot top with butter or margarine.
2. Stir in potato and onion mix; pour water over; stir with a fork; cover.
3. Bake in moderate oven (375°) 20 minutes, stirring once after 10 minutes. Uncover; stir with a fork; place tomato slices, overlapping, in a ring around edge of casserole. Continue baking 10 minutes, or until potatoes are tender.