3 tbsp. butter
2 cans corned beef hash
3 eggs
1 c. cheese (Cheddar or Monterey Jack)
1 can Veg-All vegetables, drained
1/2 c. evaporated milk
1/2 tbsp. dry mustard
Dash ground black pepper
1/2 c. onion, chopped
1 tbsp. flour
Dash garlic powder

Coat a 9-inch pie plate with butter. Mix hash and 1 beaten egg; press into plate to form crust. Bake at 375 degrees for 10 minutes.

Saute onions in 3 tablespoons butter. Layer cheese, onion and Veg-All into crust. Beat together remaining eggs, evaporated milk, flour, mustard, garlic powder and pepper. Pour over mixture in crust.

Bake at 350 degrees for 30 to 40 minutes until filling is set. Let stand 10 minutes before serving. Makes 6 servings.