Corned Beef Casserole
Here's an easy and tasty casserole to use leftover St. Patrick's Day corned beef in...of course, any day's leftover corned beef will work just as well, too!
12 ounces corned beef (about 1 1/2 cups)
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.