3 tbsp. butter
2 cans corned beef hash
3 eggs
1/2 c. chopped onion
1 c. grated cheese (cheddar, Monterey Jack)
1 can (16 oz.) mixed vegetables
1/2 c. evaporated milk
1 tbsp. flour
1/2 tsp. dry mustard
Dash garlic powder
Dash black pepper

Coat 9 inch pie plate with butter. Mix corned beef hash and 1 beaten egg; press into pie plate to form crust. Layer cheese, onion and vegetables.

Beat together remaining eggs, evaporated milk, flour, mustard, garlic powder and pepper. Pour over mixture in crust. Bake at 350 degrees for 30-40 minutes until filling is set. Let stand 10 minutes before serving. 6 servings.