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    You are in: Home / Recipes / Corned Beef and Egg Casserole Recipe
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    Corned Beef and Egg Casserole

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Pinay0618's Note:

    I had a recipe very similar to this that I lost. There is always canned corned beef in my pantry, and this dish made an easy dinner or lazy weekend breakfast. I found this recipe in the Honolulu Star Bulletin.

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    Units: US | Metric


    1. 1
      Preheat oven to 375 degrees. Grease 2-quart casserole dish or 9-inch square glass baking dish.
    2. 2
      Melt 2 tablespoons butter in small skillet, saute onions until tender; set aside.
    3. 3
      Place potatoes in bottom of greased casserole dish. Layer corned beef, eggs and sauteed onions.
    4. 4
      In mixing bowl, combine mushroom soup, milk and grated cheese; pour over casserole.
    5. 5
      Melt remaining 2 tablespoons butter in skillet, add bread crumbs and cook over low until crumbs are lightly browned. Sprinkle over top of casserole. Bake for 30 minutes.

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    Nutritional Facts for Corned Beef and Egg Casserole

    Serving Size: 1 (155 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 224.8
    Calories from Fat 105
    Total Fat 11.7 g
    Saturated Fat 6.2 g
    Cholesterol 128.7 mg
    Sodium 200.6 mg
    Total Carbohydrate 22.8 g
    Dietary Fiber 2.0 g
    Sugars 4.2 g
    Protein 7.2 g

    The following items or measurements are not included:

    corned beef

    reduced-fat cream of mushroom soup

    reduced-fat cheddar cheese

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