Recipe: Corned Beef Hash Casserole
Yield: 4 Servings
1 lg Green pepper; chopped 1 md Onion; chopped 2 tb Butter or margarine 3/4 c Sour cream 1 ts Dry mustard 1 ds Cayenne pepper 1/8 ts Black pepper 2 cn (16 oz) corned beef hash 1 ds Salt 4 lg Eggs; hard-boiled, sliced Minced parsley; for garnish
Melt butter in a small skillet. Add green pepper and onion; saute until limp but not brown. In a small bowl, combine sour cream, mustard, cayenne and black pepper. Add onion and green pepper. Mix well. In a medium bowl, combine hash and sour cream mixture. Blend thoroughly. Add salt if desired. Transfer mixture to a large shallow baking dish. Bake at 400° F for 25 minutes, or until bubbly and lightly browned. Arrange egg slices on top; sprinkle with parsley.
Recipe by: Prodigy Food & Wine Board
Posted to recipelu-digest by "Crane C. Walden" <firstname.lastname@example.org> on Feb 3, 1998
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