Corned Beef And Potato Casserole

• 1 (12 oz.) can corned beef
• 1 Tbsp. prepared mustard
• 1 tsp. caraway seed, crushed slightly
• 1 tsp. salt
• 1/8 tsp. pepper
• 3 Tbsp. butter or margarine
• 1 (about 5 oz.) pkg. hash brown potatoes with onions
• 1 3/4 c. boiling water
• 2 medium size tomatoes, sliced (optional)

1. Chop corned beef coarsely; place in a 6-cup casserole.
2. Add mustard, caraway seed, salt and pepper; toss to mix well.
3. Dot top with butter.
4. Stir in potato and onion mix; pour water over.
5. Stir with a fork; cover.
6. Bake in a 375u0b0 oven for 20 minutes, stirring once after 10 minutes.
7. Uncover; stir with a fork.
8. Place tomato slices, overlapping, in a ring around edge of casserole.
9. Continue baking 10 minutes or until potatoes are tender.
10. Makes 4 servings.

corned beef, mustard, caraway seed, salt, pepper, butter, hash brown potatoes, boiling water, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=682500 (may not work)