Hot Corned Beef Mini-Sandwiches
Hot Corned Beef Mini-Sandwiches is an moderately easy dinner. Made with 1 can mushroom soup, 1 can corned beef, 3 hard-boiled eggs, chopped, 3 chopped dill pickle spears and 3 cloves light rye cocktail bread, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
Mash corned beef with fork; mix with other ingredients.
Use a 9 x 13-inch Pyrex pan and line the loaves of bread across the length.
Carefully begin filling the sandwiches until all the mix is used.
(Be sure each sandwich has a top and bottom!)
Mix garlic powder to taste with margarine; spread lightly across the tops of loaves.
Cover with foil; bake at 350Β° for 30 to 45 minutes, depending on your oven.
Serve hot.
Can be covered with plastic wrap (vented) and microwaved.
Follow your oven's directions for heating breads.
Can be made ahead and frozen.
π· Perfect Pairings
Complete your meal with these
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