Chinese Pudding
- 1 (12 ounce) can corned beef
- 14 ounces creamed corn
- 3 -4 cups mashed potatoes (can make your own, use instant or buy a package of prepared mashed potatoes.)
- 1 tablespoon butter, to top
- margarine, to top
- If you're making mashed potatoes from scratch, make enough to have 3 or4 Cups of the finished product. They can be placed on the casserole hot, no need to cool first.
- Cover the bottom of a 2 qt casserole dish with an even layer of the corned beef.
- Spoon the entire can of creamed corn over top of the corned beef.
- Gently spoon the mashed potatoes over the layer of creamed corn, making sure to cover all of it. Place the butter of margarine over the top of the potatoes.
- Bake covered at 350 degrees until the creamed corn bubbles at the edges of the potatoes (usually about 30 minutes). At this point I take the lid off & let it continue baking for a few minutes, just enough to get a few golden brown edges on the potatoes.
- Let stand for a few minutes & serve with bread & salad.
corned beef, corn, potatoes, butter, margarine
Taken from www.food.com/recipe/chinese-pudding-128384 (may not work)