Corned Beef Casserole
Featured in the Honolulu Star-Bulletin on March 17, 2010.
1/4 cup butter or margarine
1 cup finely minced onion
2 cups cooked, peeled, sliced russet potatoes
1 can (12 ounces) corned beef, thinly sliced OR 2 cups chopped cooked fresh corned beef
3 hard cooked eggs, thinly sliced
1 can reduced fat cream of mushroom soup
3/4 cup 2% milk
1 cup grated reduced fat cheddar cheese
3/4 cup bread crumbs
Grease a 2 quart casserole dish or a 9-inch square glass baking dish. Melt 2 tablespoons butter in a small skillet, sauté onions until tender; set aside. Place potatoes in bottom of a greased casserole dish. Layer corned beef, eggs, and sautéed onions over potatoes. In a mixing bowl, combine mushroom soup, milk, and grated cheese, pour over casserole. Melt remaining 2 tablespoons butter in skillet, add bread crumbs and cook over low heat until bread crumbs are lightly browned. Sprinkle bread crumbs on top of casserole. Bake in 375°F oven for 30 minutes. Makes 6 servings.
Approximate Nutrient Analysis per serving:
420 calories, 22 g fat, 11 g saturated fat, 185 mg cholesterol, 1250 mg sodium, 27 g carbohydrate, 2 g fiber, 5 g sugar, 27 g protein