Cheesy Corned Beef Hash Casserole

Cheesy Corned Beef Hash Casserole

32
Aubrey Smith 0

"An easy dish to throw together at the last minute. My family loves it and you can substitute chicken or tuna! "

Ingredients 45 m {{adjustedServings}} servings 328 cals

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 37g
  • 12%
  • Protein:
  • 13.1 g
  • 26%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 739 mg
  • 30%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  2. Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8x8 inch casserole dish.
  3. In a large bowl, mix together soup, milk, corned beef hash, onion, salt, pepper and noodles. Spoon into prepared casserole and sprinkle with cubed cheese.
  4. Bake in preheated oven for 30 minutes or until cheese is bubbly.
Tips & Tricks
Egg and Sausage Casserole

A cheesy egg casserole with a simple crescent roll crust.

Corned Beef and Cabbage I

See how to make a traditional recipe for corned beef and cabbage.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 32

  1. 41 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
YUMYUM123
3/15/2003

This recipe has definite potential. I added the cheese in the mix instead of putting it on top but it was still a little bland. Next time, I would double the cheese and use about 8 oz. of egg noodles. Another thought would be to eliminate the cream of mushroom soup and velveeta and substitute it with a can of nacho cheese soup instead. Oh! And my boyfriend calls this "Corned Beef Hasherole"!

NJSS2000
7/23/2003

I didn't read the recipe all the way through first and added the cheese into the hash mixture, so I ended up using double the cheese as I had to use another 1/4 lb velveeta for the top. I only used about 8 oz of egg noodles. Next time I won't add any salt because it was a tiny bit too salty for me. A great brunch dish. Thanks Aubrey.

SHEEPCRK
9/18/2002

Great flavor! It's a keeper. The only thing I didn't like is the velveeta on the top. I will incorporate cheddar cheese into the dish itself next time I make it.