Corned Beef Hash Casserole Recipes

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CORNED BEEF HASH CASSEROLE



Corned Beef Hash Casserole image

Number Of Ingredients 0

Steps:

  • 1. Heat oven to 350°F. 2. In large skillet, cook hash and onion 5 to 7 minutes or until hash is crisp and onion is tender. 3. In large bowl, beat together eggs, milk, mustard and cayenne pepper. Stir in bread cubes, hash mixture and 1 cup cheese. Spoon into greased 9x9-inch baking dish. Sprinkle top with remaining ½ cup cheese. 4. Bake 40 to 45 minutes or until golden brown and center is set. Let stand 10 minutes before serving. Sprinkle with parsley. Serves 6.

CORNED BEEF HASH CASSEROLE



Corned Beef Hash Casserole image

Make and share this Corned Beef Hash Casserole recipe from Food.com.

Provided by Wildflour

Categories     One Dish Meal

Time 7h15m

Yield 6 serving(s)

Number Of Ingredients 9

1 (26 ounce) package frozen shredded hash browns, partially thawed
2 cups cooked corned beef (or canned)
1 medium onion, finely chopped
2 teaspoons celery seeds
salt, to taste
fresh ground black pepper, to taste
1 1/2 cups shredded American cheese (or combination American/Cheddar cheese)
1 (10 3/4 ounce) can cream of celery soup
1/2 cup evaporated milk

Steps:

  • Lightly butter a 3 1/2- or 4-quart crockpot.
  • Sprinkle about one-fourth of the potatoes in, followed by one-third of the onion and one-third of the corned beef.
  • Sprinkle with celery seed, salt and pepper.
  • Repeat two more times, ending with the remaining potato, 1/2 cup cheese, and another sprinkling of salt, pepper, and celery seed.
  • Mix together the cream of celery soup and evaporated milk; pour over the potato mixture.
  • Cover and cook on LOW for 7 to 9 hours.
  • This recipe yields about 6 servings as a side dish.

Nutrition Facts : Calories 175.8, Fat 4.8, SaturatedFat 1.8, Cholesterol 11.7, Sodium 435.6, Carbohydrate 29.6, Fiber 2.4, Sugar 1.5, Protein 4.9

CORNED BEEF HASH BROWN CASSEROLE



Corned Beef Hash Brown Casserole image

Here's a casserole you can make the night before the big holiday-morning spread, leaving you free to tie up other details. It's kind of like a fat Western omelet supercharged with crispy potato tots: hearty enough to be the main dish, fun for the kids and even gluten-free.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h55m

Yield 8 to 10 servings

Number Of Ingredients 12

3 tablespoons vegetable oil, plus more for greasing the baking dish
6 cups frozen potato tots, from a 32-ounce bag (about 28 ounces)
1 small yellow onion, finely chopped
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
Kosher salt and freshly ground black pepper
1/2 pound sliced deli corned beef, cut into 1/2-inch pieces
8 large eggs
1 1/2 cups whole milk
3/4 teaspoon dry mustard
4 dashes hot sauce, or to taste
1 1/2 cups shredded Cheddar

Steps:

  • Preheat the oven to 450 degrees F. Grease a 9-by-13-inch baking dish with oil. Fill the bottom of the dish with one layer of the potatoes (about 4 cups). Drizzle the potatoes with 1 tablespoon of the oil. Bake until hot and crisp, about 20 minutes. Let cool for 15 minutes.
  • Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the onions and red and green peppers. Season with 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables have softened and started to brown, about 6 minutes. Add the corned beef, and cook for 2 minutes more. Let cool.
  • Whisk together the eggs, milk, mustard, hot sauce, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper in a large bowl.
  • Sprinkle 1/2 cup of the Cheddar over the potatoes in the casserole dish. Layer the vegetable-beef mixture over the Cheddar. Pour the egg mixture into the dish and top with the remaining cup of Cheddar. (The casserole can be assembled up to this point and refrigerated overnight. Remove from the refrigerator 30 minutes before baking.)
  • Preheat the oven to 350 degrees F. Top the casserole with the remaining potatoes (about 2 cups). Bake until the egg mixture is set and the top is lightly golden brown, 50 to 60 minutes. Let cool for 15 minutes before serving warm or at room temperature.

CREAMY CORNED BEEF CASSEROLE



Creamy Corned Beef Casserole image

My family really enjoys the flavor of corned beef so I invented this casserole. It is so easy to whip up and your family will love it. -B Overland, Park, Kansas

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 8

1 can (12 ounces) corned beef, crumbled or 1-1/2 cups diced cooked corned beef
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
8 ounces cheddar cheese, cubed
1 package (7 ounces) small shell pasta, cooked and drained
1 cup milk
1/2 cup chopped onion
2 bread slices, cubed
2 tablespoons butter, melted

Steps:

  • In a large bowl, combine the first six ingredients. Transfer to a greased 2-qt. baking dish. Toss bread cubes with butter; sprinkle over top., Bake, uncovered, at 350° for 30 minutes. Cover and bake 15 minutes longer or until golden brown. Let stand 10 minutes before serving.

Nutrition Facts : Calories 536 calories, Fat 29g fat (15g saturated fat), Cholesterol 106mg cholesterol, Sodium 1203mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 2g fiber), Protein 31g protein.

CORNED BEEF HASH BRITISH STYLE



Corned Beef Hash British Style image

This is my husband's favorite meal. I always had a different version of Corned beef hash until I met my Scottish husband who taught me how it was meant to be made. It is a wonderful casserole type dish that is very filling and perfect for cold nights in. Serve with vegetables or crusty French bread.

Provided by KAVA48

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 1h15m

Yield 6

Number Of Ingredients 5

4 large baking potatoes, peeled and cubed
1 (16 ounce) can baked beans
1 (12 ounce) can corned beef, broken into pieces
1 dash Worcestershire sauce
½ cup shredded sharp Cheddar cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place the potatoes in a large pot with just enough water to cover. Bring to a boil and simmer until tender, about 10 minutes. Drain and mash, flavoring with milk, butter, salt or however you like to make them.
  • Pour the baked beans into the bottom of a 1 1/2 quart casserole dish. Slice the corned beef and arrange on top of the beans in an even layer. Season with a few dashes of Worcestershire sauce. Top with mashed potatoes.
  • Bake uncovered for 25 minutes in the preheated oven. The mashed potatoes should start to crisp up but not yet brown. Top with the cheese and return to the oven. Bake for another 20 minutes, or until cheese is browned.

Nutrition Facts : Calories 446.9 calories, Carbohydrate 59.1 g, Cholesterol 60.2 mg, Fat 12.7 g, Fiber 8.5 g, Protein 26.6 g, SaturatedFat 6 g, Sodium 909.6 mg, Sugar 8 g

CORNED BEEF CASSEROLE



Corned Beef Casserole image

This recipe has been a favorite in our family for more than 50 years. My kids still request it when they come to visit, and it was one of the first recipes they called long distance to ask for after they got married.-Jeri Butters, Englewood, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8-10 servings.

Number Of Ingredients 11

1 medium onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1-1/2 teaspoons salt
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper
2-1/2 cups milk
3 medium potatoes, cooked and cubed
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (12 ounces) corned beef
1 tube (12 ounces) refrigerated buttermilk biscuits

Steps:

  • In a large saucepan, cook onion in butter over medium heat until tender; remove from the heat. Stir in the flour, salt, Worcestershire sauce and pepper until blended. Gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the potatoes, corn and corned beef., Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 30 minutes or until bubbly. Top with biscuits. Bake 10-15 minutes longer or until biscuits are golden brown.

Nutrition Facts : Calories 289 calories, Fat 9g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 970mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 2g fiber), Protein 10g protein.

CORNED BEEF HASH GREEN BEAN CASSEROLE



Corned Beef Hash Green Bean Casserole image

Make and share this Corned Beef Hash Green Bean Casserole recipe from Food.com.

Provided by Chefdesitrus

Categories     Corn

Time 25m

Yield 8 serving(s)

Number Of Ingredients 6

3 (14 -15 ounce) cans green beans
1 (14 -15 ounce) can corn
1 (14 -15 ounce) can cream of mushroom soup
1 (15 ounce) can corn beef hash
salt and pepper
onion salt (optional) or dried onion (optional)

Steps:

  • Empty all cans into a 2 Quard casserole dish except the corned beef. Stir until mixed up.
  • Add seasonings, stir.
  • Use a fork to break pieces of the corned beef and sprinkle over top of casserole.
  • Bake at 350 for 20 minutes.

Nutrition Facts : Calories 229.1, Fat 9.2, SaturatedFat 3.1, Cholesterol 17, Sodium 563.5, Carbohydrate 31.3, Fiber 7, Sugar 4.6, Protein 9.8

POTATO-CORNED BEEF HASH CASSEROLE



Potato-Corned Beef Hash Casserole image

Treat the family to a hearty Potato-Corned Beef Hash Casserole for brunch. Our corned beef hash casserole with hash browns is creamy and cheesy.

Provided by My Food and Family

Categories     Home

Time 55m

Yield 16 servings

Number Of Ingredients 7

6 cups (about 3/4 of 32-oz. pkg.) ORE-IDA Potatoes O'Brien
1 can (7 oz.) corned beef, chopped
3 Tbsp. oil
1 can (10-3/4 oz.) condensed cream of potato soup
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 Tbsp. GREY POUPON Country Dijon Mustard
1-1/2 cups KRAFT Shredded Cheddar Cheese, divided

Steps:

  • Heat oven to 400°F.
  • Combine potatoes, meat and oil; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
  • Bake 20 min. or until golden brown, stirring after 10 min. Meanwhile, combine soup, sour cream, mustard and 1 cup cheese.
  • Spoon 2 cups potato mixture into bowl. Stir soup mixture into remaining potato mixture in baking dish. Top with 2 cups potato mixture; sprinkle with remaining cheese.
  • Bake 20 min. or until heated through.

Nutrition Facts : Calories 170, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 340 mg, Carbohydrate 10 g, Fiber 1 g, Sugar 1 g, Protein 7 g

CORNED BEEF AND HAM HASH



Corned Beef and Ham Hash image

I love fresh corned beef hash but we never have enough corned beef left when I make a brisket. So this time I saved enough and still had a bandit that left me with not enough! However, I have recently made a half ham so added the ham instead of going without. Worked out well, still had the corned beef flavor and a few hints of the sweet ham.

Provided by jakeanddaniellesmom

Categories     Corned Beef

Time 35m

Yield 4

Number Of Ingredients 9

5 medium red potatoes
3 tablespoons butter
1 tablespoon olive oil
1 large onion, chopped
1 clove garlic, minced
1 cup chopped cooked corned beef
1 cup cubed fully cooked ham
salt and ground black pepper to taste
2 large eggs

Steps:

  • Pierce potatoes with a fork and microwave on high until tender, about 5 minutes. Remove from the microwave and chop when cool enough to handle.
  • Heat butter and olive oil in a skillet over medium heat. Add onion and garlic and cook until translucent, about 5 minutes.
  • Add chopped potatoes, cover, and cook for 5 minutes. Stir in corned beef and ham and season with salt and pepper. Cook until potatoes are crispy on the bottom, about 5 more minutes.
  • While the potatoes are cooking, crack eggs into a nonstick skillet over medium heat. Cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
  • Plate the potato mixture and place fried eggs on top.

Nutrition Facts : Calories 547.9 calories, Carbohydrate 46.5 g, Cholesterol 181.8 mg, Fat 30.3 g, Fiber 5.2 g, Protein 23.7 g, SaturatedFat 12.1 g, Sodium 1091.7 mg, Sugar 4.5 g

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