3 tbsp. butter
2 cans corn beef hash
3 eggs
1/2 c. chopped onion
1 c. grated cheese
1 can Veg-All, drained
1/2 c. evaporated milk
1 tbsp. flour
1/2 tsp. dry mustard
Dash of garlic powder and pepper

Mix corn beef hash and 1 egg. Press into greased pie plate. Bake 375 degrees for 10 minutes.

Saute onion in 3 tablespoons butter. Layer cheese, onion, and vegetables over the corn beef hash.

Beat together 2 eggs, milk, and spices. Pour over top. Bake at 350 degrees for 30 minutes. Let stand for 10 minutes.