Here's an easy and tasty
casserole to use leftover St. Patrick's Day corned beef in!
Corned
Beef Casserole
- 12 ounces corned beef
4 potatoes, sliced
1 (10.75-ounce) can cream of mushroom soup
2 cups milk
- Slice corned beef 1/4-inch
thick or crumble. Thinly slice potatoes. Alternate layers in
a greased baking dish.
- Mix together cream of
mushroom soup and milk. Pour over the layers and bake at 350°F
(175°C) oven for 1 hour, or until the potatoes are tender.
Makes 4 servings.
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