CORNED BEEF AND EGG CASSEROLE

Corned Beef and Egg Casserole image

Provided by Pinay0618

Categories Breakfast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

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1/4 cup butter or 1/4 cup margarine
1 cup finely minced onion
2 cups cooked peeled and sliced russet potatoes
2 cups chopped cooked fresh corned beef or 1 (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

Steps:

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.

Nutrition Facts : Calories 224.8, Fat 11.7, SaturatedFat 6.2, Cholesterol 128.8, Sodium 200.6, Carbohydrate 22.9, Fiber 2.1, Sugar 4.2, Protein 7.3