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READY IN 45 mins

Cheesy Corned Beef Hash Casserole

Read Reviews (29)

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

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Original recipe makes 1 - 8x8 inch casserole Change Servings

1 (12 ounce) package egg noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1/3 cup milk
1 (15 ounce) can corned beef hash

1 small onion, diced
salt and pepper to taste
1/4 pound processed cheese, cubed

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Directions

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).
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8x8 inch casserole dish.
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.
Bake in preheated oven for 30 minutes or until cheese is bubbly.

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PREP 15 mins
COOK 30 mins
READY IN 45 mins

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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"!

—YUMYUM123

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Most Helpful Critical Review

Mar 30, 2009

We made for dinner and added a little bit of garlic along with about 1/4 cup Parmesean/Romano shredded cheese to mixture. It was alright, but nothing I'll probably make again.

—MamidelCaribe

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37 Ratings

Jul 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.

—NJSS2000

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Sep 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.

—SHEEPCRK

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Feb 16, 2004

I'm always wondering what different can be done with corned beef hash and this worked well. However, I'm glad I read the other reviews first because I only used half the noodles and this was perfect. Twice as many would just be WAY too much. I used a combo of American and cheddar cheese, which was decent, but Velveeta would've been better and I didn't have any. I also did my usual substitution of cream of celery soup since I don't like mushrooms and this usually works well.

—Erimess

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Mar 15, 2003

Quik and easy my husband loved it!

—NICE2YOU2

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Nov 23, 2006

I made this simple, tasty recipe with tuna. Excellent result, will do again.

—CENTRICMAN

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Oct 04, 2006

I used extra onions and sauteed them because I do not like crunchy. I doubled the cheese and only used half the recommended noodles. Turned out very good. Be sure and cut the noodles in half.

—TEXXYTOE

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Nutrition

Calories
328 kcal
16%

Carbohydrates
37 g
12%

Cholesterol
60 mg
20%

Fat
14.1 g
22%

Fiber
1.6 g
7%

Protein
13.1 g
26%

Sodium
739 mg
30%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cheesy Corned Beef Hash Casserole

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 328
Calories from Fat: 127

% Daily Value *
Total Fat 14.1g 22 %
Saturated Fat 6.1g 30 %
Cholesterol 60mg 20 %
Sodium 739mg 30 %
Potassium 240mg 7 %
Total Carbohydrates 37g 12 %
Dietary Fiber 1.6g 7 %
Protein 13.1g 26 %
Sugars 2.9g
** Vitamin A 3 %
Vitamin C < 1 %
Calcium 15 %
Iron 31 %
** Thiamin 21 %
** Niacin 30 %
Vitamin B6 11 %
Magnesium 14 %
Folate 54 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.