| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Casseroles | 4 | Servings | |
INGREDIENTS
| 1 | cn | (15.5 oz) corned beef hash |
| 1 | cn | (8 oz) tomato sauce |
| 1 | cn | (4 oz) sliced mushrooms |
| 3/4 | c | Shredded cheddar cheese |
| 4 | lg | Eggs |
| Black pepper; to taste |
INSTRUCTIONS
In a lightly-greased 2 quart casserole mold the corned beef to the bottom and part way up the sides. In a bowl, mix together the tomato sauce and mushrooms. Pour into corned beef crust. Bake at 375° F for 10 to 15 minutes. Remove from oven and add cheese (don't mix). Return to oven for 5 minutes more. Beat eggs and pepper. After the cheese has melted, pour eggs over top. Return to oven and bake until eggs are solid on top. Recipe by: Prodigy Food & Wine Board Posted to recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Feb 3, 1998
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