| 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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