Corned Beef and Egg Casserole

Name: Corned Beef and Egg Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 1/4 cup butter or 1/4 cup margarine; 1 cup finely minced onion; 2 cups cooked peeled and sliced russet potatoes; 2 cups chopped cooked fresh corned beef or 1 (12 ounce) can corned beef, thinly sliced; 3 hard-cooked eggs, thinly sliced; 1 (11 ounce) can reduced-fat cream of mushroom soup; 3/4 cup reduced-fat milk (2 percent milk fat); 1 cup grated reduced-fat cheddar cheese; 3/4 cup breadcrumbs

Submitted by Pinay0618

"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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Ready In:: 50mins
Ingredients:: 9
Serves:: 6

ingredients

¹⁄₄ cup butter or 1/4 cup margarine
1 cup finely minced onion
2 cups cooked peeled and sliced russet potatoes
1 cups chopped cooked fresh corned beef or (12 ounce) can corned beef, thinly sliced
3 hard-cooked eggs, thinly sliced
1 (11 ounce) can reduced-fat cream of mushroom soup
³⁄₄ cup reduced-fat milk (2 percent milk fat)
1 cup grated reduced-fat cheddar cheese
³⁄₄ cup breadcrumbs

directions

Preheat oven to 375 degrees. Grease 2-quart casserole dish or 9-inch square glass baking dish.
Melt 2 tablespoons butter in small skillet, saute onions until tender; set aside.
Place potatoes in bottom of greased casserole dish. Layer corned beef, eggs and sauteed onions.
In mixing bowl, combine mushroom soup, milk and grated cheese; pour over casserole.
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.