Corned Beef and Potato Bake

This is a delicious meal for the family, baked in one dish, and it's so easy to prepare. Use plain or country-style seasoned hash brown potatoes in this recipe. If you prepare this in advance, cover with foil and refrigerate for several hours or overnight. When you're ready to bake it, remove the foil and bake until hot and browned.

3 cups diced leftover corned beef

2 tablespoons butter

1 cup chopped onion

1/2 green bell pepper, chopped

1/2 teaspoon dried leaf thyme

2 tablespoons spicy mustard or grainy mustard

16 to 24 ounces hash brown potatoes, thawed

freshly ground black pepper

1 1/2 cups shredded Swiss cheese

Heat oven to 375°. Grease a 9-inch square baking dish or 2 1/2-quart casserole. Melt 1 tablespoon of the butter in a large skillet over medium heat. Add onion and bell pepper and cook, stirring, until tender.

Stir in remaining butter, the thyme, and diced corned beef; sauté for 2 minutes. Stir in mustard and set aside.

Press the potatoes lightly in the baking dish. Sprinkle with pepper, and then top the potatoes with about half of the shredded Swiss cheese; spoon the corned beef mixture over the cheese. Sprinkle remaining cheese over the corned beef mixture. Bake for 30 to 40 minutes, or until hot and lightly browned. This will take a little longer if you prepare this in advance and take it right from the refrigerator.
Serves 4.