Corned Beef Casserole

Mrs. Lucille Phillips

  • 2 to 3 medium potatoes, sliced
  • 1 can corned beef
  • Milk to thin soup, about 1 1/2 soup cans
  • 1 medium onion, sliced
  • 1 can cream of mushroom soup
  • Salt and Pepper to taste

Mix soup, corned beef, and milk. Alternate layers of potato slices, onion slices, and soup mix.

Bake at 375° for 1 1/4 hours or until potatoes are tender.


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