Instructions: At least 1 hour or up to 8 hours before serving:

Grease a 1 1/2-quart deep baking dish. In a large bowl, break apart the corned beef and potatoes. Stir in crumbs, celery, onion, mustard, parsley, garlic powder and pepper. In a small bowl, beat eggs and milk until blended. Pour over meat mixture and stir to mix well. Spoon into baking dish. If making ahead, cover and refrigerate up to 6 1/2 hours, letting stand at room temperature for 30 minutes before baking.

Bake, uncovered, in a preheated 400 oven for 30 to 35 minutes or until a knife inserted in center comes out clean. Cover loosely with foil if getting too brown.

Serve with Horseradish Sauce.

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