Recipe - Corn Beef Bake

1 cn (12ounce) corned beef
1 pack (12ounce) frozen shredded
hash brown potatoes thawed
One half cup Bread crumbs soft
One fourth cup Celery minced
One fourth cup Onion minced
1 tablespoon Mustard prepared
2 teaspoon Parsley dried minced
1/8 teaspoon Garlic powder
1/8 teaspoon Pepper
2 Egg
One half cup Milk
Horseradish Sauce; (see
below)

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

Grease a 1 1/2quart 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 One half 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 brandnamerecipes by Meg Antczak meginny@frontiernet.net on
Mar 08, 1998