Ingredients
- Servings: 4
- 12 ounces corned beef
- 4 potatoes, sliced
- 1 (10 1/2 ounce) can cream of mushroom soup
- 2 cups milk
Recipe
- 1 slice corned beef 1/4 inch thick or crumble.
- 2 thinly slice potatoes.
- 3 alternate layers in greased baking dish.
- 4 mix together cream of mushroom soup and milk.
- 5 pour over layers and bake in 350°f oven for 1 hour or until potatoes are tender.
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