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Corned Beef And Potato Casserole

Ingredients
  Canned corned beef 12 Ounce (1 Can)
  Prepared mustard 1 Tablespoon
  Caraway seeds 1 Teaspoon, slightly crushed
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Butter/Margarine 3 Tablespoon
  Hash brown potatoes with onions 5 Ounce (1 Package)
  Boiling water 1 3⁄4 Cup (28 tbs)
  Tomatoes 2 Medium, sliced
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes
Servings: 
4

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