3 c diced leftover corned beef
2 Tbs butter
1 c chopped onion
1/2 green bell pepper, chopped
1/2 tsp thyme
2 Tbs spicy or grainy mustard
16 to 24 ounces hash brown potatoes, thawed
1/2 tsp pepper
1 1/2 c shredded Swiss cheese


Heat oven to 375.
Grease a 9in square dish or 2 1/2-qt casserole.

Melt 1 Tbs butter over med heat,saute onion and pepper and cook, stirring, til tender.

Stir in rest of butter, the thyme, and diced corned beef; sauté for 2 min.Stir in mustard and set aside.

Press potatoes lightly in the baking dish.
Sprinkle w/pepper.
Top potatoes w/1/2 Swiss cheese.
Spoon the corned beef mixture over the cheese. Sprinkle remaining cheese over the corned beef mixture.

Bake for 30 to 40 min,til hot and lightly browned.

*NOTE*
This will take a little longer if you prepare this in advance and take it right from the refrigerator.

__________________

bump for season

__________________

Do you think I could freeze this recipe before baking and then bake it from frozen?

__________________
Santa gets all the credit but I swipe the card...

Rosie
Single mom of 2 boys~ DS#1 (17) & DS#2 (6)
Burn the good candles, use the nice sheets, wear the fancy lingerie. Don't save it for a special occasion...Today IS special.