Leftover Beef Casserole

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Leftover Beef Casserole
2 cups leftover cubed beef
1/4 cup sliced green onion
2 tbs vegetable oil
10 1/2-oz 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 tablespoon 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.

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