Recipe - Corned Beef Hash Casserole

1 lg Green pepper; chopped
1 md Onion; chopped
2 tablespoon Butter or margarine
Three fourths cup Sour cream
1 teaspoon Dry mustard
1 ds Cayenne pepper
1/8 teaspoon Black pepper
2 cn (16 oz) corned beef hash
1 ds Salt
4 lg Eggs; hardboiled, cut or sliced up
Minced parsley; for garnish

Melt butter in a small skillet. Add green pepper and onion; saute until
limp but not brown. In a small bowl, combine sour cream, mustard, cayenne
and black pepper. Add onion and green pepper. Mix well. In a medium bowl,
combine hash and sour cream mixture. Blend thoroughly. Add salt if desired.
Transfer mixture to a large shallow baking dish. Bake at 400° F for 25
minutes, or until bubbly and lightly browned. Arrange egg slices on top;
sprinkle with parsley.

Recipe by: Prodigy Food & Wine Board

Posted to recipeludigest by "Crane C. Walden" cranew@foothill.net on Feb
3, 1998