Hot Corned Beef Mini-Sandwiches

• 1 can mushroom soup
• 1 can corned beef
• 3 hard-boiled eggs, chopped
• 3 chopped dill pickle spears
• 3 cloves light rye cocktail bread
• garlic powder
• margarine

1. Mash corned beef with fork; mix with other ingredients.
2. Use a 9 x 13-inch Pyrex pan and line the loaves of bread across the length.
3. Carefully begin filling the sandwiches until all the mix is used.
4. (Be sure each sandwich has a top and bottom!)
5. Mix garlic powder to taste with margarine; spread lightly across the tops of loaves.
6. Cover with foil; bake at 350u0b0 for 30 to 45 minutes, depending on your oven.
7. Serve hot.
8. Can be covered with plastic wrap (vented) and microwaved.
9. Follow your oven's directions for heating breads.
10. Can be made ahead and frozen.

mushroom soup, corned beef, eggs, dill pickle, light rye cocktail bread, garlic, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=433071 (may not work)