3 tbsp. butter
2 (15 oz. each) cans corned beef hash
3 eggs
1/2 c.chopped onions
1 c. grated Cheddar cheese
1 can of mixed vegetables or desired vegetables (16 oz.)
1/2 c. evaporated milk
1 tbsp. flour
1/2 tsp. dry mustard
Dash garlic powder and black pepper

Coat a 9 inch pie plate with butter. Mix hash and 1 beaten egg together. Press into plate to form crust. Bake at 375 degrees for 10 minutes. Saute onions in 3 tablespoons of butter. Layer cheese, onions and vegetables in crust. Beat together remaining eggs, evaporated milk, flour, mustard, garlic powder and pepper together. Pour over mixture in crust. Bake at 350 degrees for 30 to 40 minutes until filling is set. Let stand for 10 minutes before serving.