Beef Casserole with Corn

[mos]

Beef Casserole with Corn
2 cups leftover cubed beef
1/4 cup sliced green onion
2 tbs vegetable oil
1 can cream of celery soup
1/4 cup milk
1 cup whole kernel corn, thawed
1 egg, lightly beaten
1/4 cup cracker crumbs
2 tbs chopped pimiento, drained
1 tsp dried parsley flakes or 1 tbs fresh chopped parsley
Heat the oil in a skillet over medium heat.
Add the cubed beef and green onion. Cook, stirring, until onion is tender. Stir in soup and milk.

Heat through. Spoon meat mixture into a 1-quart baking dish. Combine corn, egg, cracker crumbs, pimiento, and parsley.

Spoon over the leftover beef mixture. Bake leftover beef casserole at 350° for 15 to 20 minutes. Serves 4.

[Author]

Posts