Corned-Beef Casserole from New York Times Menu Cookbook by Craig Claiborne
Preheat oven to hot (400°F.). Flake the corned-beef hash with a fork. Melt four tablespoons of the butter in a skillet and cook the onions, garlic and green pep
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- ½ cup soft fresh bread crumbs
- ¾ cup grated Cheddar cheese
- 1 green pepper, seeded and chopped
- ½ cup finely chopped parsley
- ¾ cup chopped onions
- 1 garlic clove, finely minced
- 4 cups corned-beef hash
- 5 tablespoons butter
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