Corned Beef And Potato Casserole - cooking recipe

Ingredients

1 (12 oz.) can corned beef
1 Tbsp. prepared mustard
1 tsp. caraway seed, crushed slightly
1 tsp. salt
1/8 tsp. pepper
3 Tbsp. butter or margarine
1 (about 5 oz.) pkg. hash brown potatoes with onions
1 3/4 c. boiling water
2 medium size tomatoes, sliced (optional)

Preparation

Chop corned beef coarsely; place in a 6-cup casserole.
Add mustard, caraway seed, salt and pepper; toss to mix well.
Dot top with butter.
Stir in potato and onion mix; pour water over.
Stir with a fork; cover.
Bake in a 375\u00b0 oven for 20 minutes, stirring once after 10 minutes.
Uncover; stir with a fork.
Place tomato slices, overlapping, in a ring around edge of casserole.
Continue baking 10 minutes or until potatoes are tender.
Makes 4 servings.