2 pounds corned beef, cubed
2 tablespoons butter
2 tablespoons margarine
2 onions, quartered
1 cup sliced celery
1 teaspoon baking powder
1/2 teaspoon salt
2 cups sliced carrot
1 (14.5 ounce) can cream-style corn
1/2 cup sliced mushrooms
Preheat oven to 450 degrees F (220 degrees C).
Place corned beef in a large skillet and roast over medium heat until evenly brown. Drain fat and reserve.
In a medium saucepan over medium heat, melt butter, stirring occasionally. Add onions, celery and baking powder; stir gently. Salt and pepper to taste.
In a separate medium saucepan, heat milk, stirring occasionally. Add corn and stir gently. Add mushrooms, carrots and cream-style corn.
Pour grease mixture into 15x9-inch casserole dish.
Bake at 450 degrees F (220 degrees C) for 40 minutes.