Beef, potato & Onion Casserole Recipe
Ingredients
1 can (12 ounces) corned beef
1 tablespoon prepared mustard
1 teaspoon caraway seeds, crushed slightly
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter or margarine
1 package (about 5 ounces) hash brown potatoes with onions
1 1/2 cups boiling water
2 medium-size tomatoes, 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.
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.
