Classic Corned Beef And Potato Casserole Recipe
Ingredients
| Corned beef | 1 Can (10oz) | |
| Prepared mustard | 1 Tablespoon | |
| Caraway Seeds - 1 teaspoon, slightly crushed | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Butter/Margarine | 3 Tablespoon | |
| Hash Brown Potatoes with Onions - 1 packet | ||
| Boiling water | 1 3/4 Cup (16 tbs) | |
Directions
GETTING READY
1) Preheat the oven to 375°F.
MAKING
2) Slice the corned beef coarsely. Transfer into a 6-cup casserole. Add in mustard, caraway seeds, salt and pepper. Toss lightly.
3) Add a drop of butter or margarine on top.
4) Add in the potato and onion mix.
5) Pour the water over the mixture and stir using a fork.
6) Bake covered for 20 minutes. Stir once in between.
7) Remove the lid, stir once more. Arrange the tomato slices over the mixture. Let them overlap in a ring around the edges of the casserole.
8) Bake for 10 more minutes or until the potatoes become soft.
SERVING
9) Serve the Corned Beef and Potato Casserole with a few chopped parsley leaves on top.
1) Preheat the oven to 375°F.
MAKING
2) Slice the corned beef coarsely. Transfer into a 6-cup casserole. Add in mustard, caraway seeds, salt and pepper. Toss lightly.
3) Add a drop of butter or margarine on top.
4) Add in the potato and onion mix.
5) Pour the water over the mixture and stir using a fork.
6) Bake covered for 20 minutes. Stir once in between.
7) Remove the lid, stir once more. Arrange the tomato slices over the mixture. Let them overlap in a ring around the edges of the casserole.
8) Bake for 10 more minutes or until the potatoes become soft.
SERVING
9) Serve the Corned Beef and Potato Casserole with a few chopped parsley leaves on top.
Chef
