Corned Beef And Egg Casserole - cooking recipe

Ingredients

1/4 cup butter or 1/4 cup margarine
1 cup finely minced onion
2 cups cooked peeled and sliced russet potatoes
1 cups chopped cooked fresh corned beef or (12 ounce) can corned beef, thinly sliced
3 hard-cooked eggs, thinly sliced
1 (11 ounce) can reduced-fat cream of mushroom soup
3/4 cup reduced-fat milk (2 percent milk fat)
1 cup grated reduced-fat cheddar cheese
3/4 cup breadcrumbs

Preparation

Preheat oven to 375 degrees. Grease 2-quart casserole dish or 9-inch square glass baking dish.
Melt 2 tablespoons butter in small skillet, saute onions until tender; set aside.
Place potatoes in bottom of greased casserole dish. Layer corned beef, eggs and sauteed onions.
In 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 until crumbs are lightly browned. Sprinkle over top of casserole. Bake for 30 minutes.