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

Coat a 9-inch pie pan with butter. Mix hash and 1 beaten egg; press into pie pan to form crust. Bake this at 375 degrees for 10 minutes. Saute onion in 3 tablespoons butter.

Layer cheese, sauteed onion and mixed vegetables in the crust. 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 or until filling is set. Let stand 10 minutes before serving.