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Corned Beef and Egg Casserole

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“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.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

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