3 tbsp. butter
2 (15 oz.) cans corned beef hash
3 eggs
1/2 c. chopped onion
1 c. grated cheddar cheese
1 can Veg-all mixed vegetables
1/2 c. evaporated milk
1 tbsp. flour
1/2 tsp. dry mustard
Dash garlic powder & pepper

Coat a 10" pie plate with butter. Mix hash and 1 beaten egg. Press into pie plate to form a crust. Bake at 375 degrees for 10 minutes. Saute onion in 3 tablespoons butter. Layer cheese, onion and Veg-all in crust. Beat together remaining eggs, evaporated milk, flour, mustard and garlic powder. Pour mixture over all in crust. Bake at 350 degrees for 30 to 40 minutes until filling is set.