3 tablespoons Blue Bonnet Margarine
2 cans corn beef hash
1/4 cup chopped onion
1 cup grated cheddar cheese
1 can Veg All mixed vegetables – drained
1/2 cup milk
1 tablespoon flour
1/2 teaspoon dry mustard
Dash of garlic powder
Dash of ground black pepper
Coat a 9 inch pie plate with margarine. Mix hash and I beaten egg; press into plate to form crust. Bake at 375 degrees for 10 minutes. Sauté onions in 3 tablespoons margarine. Layer cheese, onions and vegetable in crust. Beat together remaining eggs, milk, flour, mustard, garlic powder and pepper. Pour over mixture in crust.
Bake at 350 degrees for 30 to 40 minutes, until filling is set. Let stand 10 minutes before serving. Serves 6.