1-2 lb. corned beef
• One can of cream of mushroom soup
• 6 large russet potatoes peeled and cut up to bite size chunks
• 1 Lb. of fresh green beans or two cans of green beans can also add 6 large peeled carrots to bite size chunks or two cans of carrots
arge 13 by 9 baking dish
• tin foil to cover bottom of dish and then enough foil to wrap the meat and vegetables in
• Cutting board and sharp knife
• Spoon to spread the soup over the meat and vegetables
-preheat oven to 375 degreesf/190c and then layer the bottom of the baking dish with tin foil then add the foil to wrap the meat .
• add the corned beef pan, add the veggies, potatoes and cream of mushroom soup. wrap everything in the foil. cook for three to three and half hours .
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-preheat oven to 375 degreesf/190c and then layer the bottom of the baking dish with tin foil then add the foil to wrap the meat .
• add the corned beef pan, add the veggies, potatoes and cream of mushroom soup. wrap everything in the foil. cook for three to three and half hours , or until vegetables are tender and potatoes are tender and meat is fully cooked.