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Corned Beef-Potato Casserole

1 packages (10 ounces) frozen mixed vegetables

1 can condensed cream of onion soup

1 teaspoon leaf marjoram, crumbled

1 can (12 ounces) corned beef, sliced

4 cups frozen chopped hash brown potatoes, from a 2-pound bag

1/4 cup chopped fresh parsley

1 teaspoon seasoned salt

1 cup (4 ounces) Muenster cheese, shredded


1. Cook frozen vegetables according to directions, drain and turn into a 2-quart casserole. Stir in onion soup and marjoram. Layer corned beef slices over mixture.

2. Combine frozen potatoes, parsley and seasoned salt in medium-size bowl. Spoon over corned beef.

3. Bake at 375 degrees for 30 minutes. Remove foil, top with cheese and bake 10 minutes longer or until casserole is bubbly hot.


Dorothy Ball, 3095 E. State St., Hermitage

WINNERS // Main 96 Cookbook page
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Updated Aug. 19, 1997
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