Serves: 5
Total Calories: 293

1 (12-ounce) can corned beef
1 (12-ounce) package frozen hash brown potato thawed
1/2 cup bread crumbs soft
1/4 cup celery minced
1/4 cup onion minced
1 tablespoon mustard prepared
2 teaspoons parsley dried minced
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
2 eggs
1/2 cup milk
Horseradish Sauce (see below)

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

Grease a 1 1/2-quart 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 1/2 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.

Nutritional Facts:

Serves: 5
Total Calories: 293
Calories from Fat: 93

More Recipes from the Make And Take Cookbook Cookbook:
Beef And Bean Bake
Beef And Nacho Casserole
Broccoli-Rice Bake
Corned Beef Bake
Green Chili-Rice Bake
Ham And Broccoli Dinner
Savory Pork Chops And Rice
Shrimp And Crab Supreme
Tuna Tetrazzini
Walnut Broccoli