Corned Beef Casserole

2 cups corned beef, canned or cooked fresh
1/2 onion, finely chopped
1 16 oz. package frozen french fry potatoes
1/2 teaspoon caraway seeds, (optional)
1 10 3/4 ounce can cond. cream of mushroom soup
1/2 cup milk
1/2 cup cheese
parsley, for garnish

Cut corned beef into cubes, combine with finely chopped onion, frozen potatoes, and caraway seeds. Place potato meat mixture in lightly oiled 9×13 baking dish.

Combine soup with milk, stir to blend. Spread soup mixture over casserole. Cover and microwave on high for 20 minutes. Turn dish in microwave every 4-5 minutes. Remove from microwave. Sprinkle with grated cheese and garnish with parsley.

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