1 cn (15.5 oz) corned beef hash
1 cn (8 oz) tomato sauce
1 cn (4 oz) sliced mushrooms
3/4 c Shredded cheddar cheese
4 lg Eggs
Black pepper; to taste

In a lightly-greased 2 quart casserole mold the corned beef to the bottom and part way up the sides. In a bowl, mix together the tomato sauce and mushrooms. Pour into corned beef crust. Bake at 375? F for 10 to 15 minutes. Remove from oven and add cheese (don't mix). Return to oven for 5 minutes more. Beat eggs and pepper. After the cheese has melted, pour eggs over top. Return to oven and bake until eggs are solid on top.