Craig Claiborne

Corned-Beef Casserole

Preparation info

  • 4 to 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 4 cups corned-beef hash
  • 5 tablespoons butter
  • ¾ cup

Method

  1. Preheat oven to hot (400°F.).

  2. Flake the corned-beef hash with a fork.

  3. Melt four tablespoons of the butter in a skillet and cook the onions, garlic and green pepper in it until onions are wilted. Add the corned-beef hash.