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Cook'n with Betty Crocker 
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Corned Beef Bake |
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Serves: 5 Print this Recipe1 12-ounce can corned beef 1 12-ounce package frozen hash brown potatoes thawed 1/2 cup bread crumbs soft 1/4 cup celery minced 1/4 cup onions 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. Corned Beef Bake comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! 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 |
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