Title: Corn Beef Bake
Categories: None
Yield: 5 Servings

1 cn (12-ounce) corned beef
1 pk (12-ounce) frozen shredded
-hash brown potatoes thawed
1/2 c Bread crumbs soft
1/4 c Celery minced
1/4 c Onion minced
1 tb Mustard prepared
2 ts Parsley dried minced
1/8 ts Garlic powder
1/8 ts Pepper
2 Egg
1/2 c Milk
Horseradish Sauce; (see
-below)

At least 1 hour or up to 8 hours before serving:

Grease a 1 1/2-quart deep baking dish. In a large bowl, break apart the
corned beef and potatoes. Stir in crumbs, celery, onion, mustard, parsley,
garlic powder and pepper. In a small bowl, beat eggs and milk until
blended. Pour over meat mixture and stir to mix well. Spoon into baking
dish. If making ahead, cover and refrigerate up to 6 1/2 hours, letting
stand at room temperature for 30 minutes before baking.

Bake, uncovered, in a preheated 400° oven for 30 to 35 minutes or until a
knife inserted in center comes out clean. Cover loosely with foil if
getting too brown.

Serve with Horseradish Sauce.

Posted to brand-name-recipes by Meg Antczak on
Mar 08, 1998