Corned Beef Casserole

Ingredients:

1/4 cup butter
1 cup finely minced onion
2 cups cooked, peeled, sliced russet potatoes
1 can (12 ounces) corned beef, thinly sliced OR 2 cups chopped cooked fresh corned beef
3 hard cooked eggs, thinly sliced
1 can reduced fat cream of mushroom soup
3/4 cup of 2% milk
1 cup grated reduced fat cheddar cheese
3/4 cup bread crumbs

Instructions:

Grease a 2 quart casserole dish or a 9-inch square glass baking dish. Melt 2 tablespoons butter in a small skillet, sauté onions until tender; set aside. Place potatoes in bottom of a greased casserole dish. Layer corned beef, eggs, and sautéed onions over potatoes. In a mixing bowl, combine mushroom soup, milk, and grated cheese, pour over casserole. Melt remaining 2 tablespoons butter in skillet, add bread crumbs and cook over low heat until bread crumbs are lightly browned. Sprinkle bread crumbs on top of casserole. Bake in 375 degree oven for 30 minutes. ENJOY!!!