Ingredients
3
tablespoons margarine or butter
2
cups purchased coleslaw blend (from 16-oz. pkg.)
1/2
cup chopped onion
1 3/4
cups water
3/4
cup milk
1/2
teaspoon salt
2
cups mashed potato flakes
1/2
lb. sliced cooked corned beef, chopped (about 2 cups)
2
oz. (1/2 cup) shredded Cheddar cheese
Preparation
Melt margarine in large nonstick skillet over medium heat. Add coleslaw blend and onion; cook 5 to 7 minutes or until crisp-tender, stirring occasionally.
Add water, milk and salt. Bring to a boil. Remove from heat; stir in potato flakes until moistened. Add corned beef and cheese; mix well. Spread evenly in skillet.
Return skillet to medium heat; cover and cook 8 to 10 minutes or until thoroughly heated and golden brown on bottom. If desired, invert onto serving plate; sprinkle with additional cheese.
