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Cheesy Corned Beef Hash Casserole

Cheesy Corned Beef Hash Casserole

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Aubrey Smith

Aubrey Smith

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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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

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Directions

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

YUMYUM123
17

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
13

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
12

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.

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