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Corned Beef Casserole

by Stephen Francis

  • Pre-cook some mushrooms in a saucepan.
  • Pre-make a gravy (or stock) using hot water, Bisto gravy mix and a can of tomatoes with basil. Add salt to taste.
  • Layer a casserole dish with sliced carrots, peas, sliced onions and the pre-cooked mushrooms.
  • Pour on the gravy.
  • Slice corned beef from a can and lay the slices on top of the casserole.
  • Cook in the oven at 350o for an hour.
  • Serve with small potatoes cooked in their skins (on the side). Alternatively, serve with French fries.


What isn't eaten the first day can be re-heated for subsequent meals.