Corned Beef and Egg Casserole

• butter or margarine↗1⁄4 cup
• finely minced onion1 cup
• cooked peeled and sliced russet potatoes2 cups
• chopped cooked fresh corned beef or can corned beef, thinly sliced1 cups

  (12 ounce) can corned beef, thinly sliced

• hard-cooked eggs3

  thinly sliced

• reduced-fat cream of mushroom soup1 can

  (11 ounce)

• reduced-fat milk↗3⁄4 cup

  (2 percent milk fat)

• grated reduced-fat cheddar cheese↗1 cup
• breadcrumbs↗3⁄4 cup

Step-by-step instructions

1. 1

   Preheat oven to 375 degrees. Grease 2-quart casserole dish or 9-inch square glass baking dish.

2. 2

   Melt 2 tablespoons butter in small skillet, saute onions until tender; set aside.

3. 3

   Place potatoes in bottom of greased casserole dish. Layer corned beef, eggs and sauteed onions.

4. 4

   In mixing bowl, combine mushroom soup, milk and grated cheese; pour over casserole.

5. 5

   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.