About this recipe:This is an easy and economical dish to throw together in a flash. It's also versatile: use regular pasta - such as farfalle or penne - if that is what you have, and it also works well with tinned tuna instead of the corned beef hash!
340g egg noodles
1 (295g) tin condensed cream of mushroom soup
1 (340g) tin corned beef hash
1 onion, diced
salt and pepper to taste
110g Cheddar cheese, cubed
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Method Prep:15min › Cook:30min › Ready in:45min
Bring a large pot of lightly salted water to the boil. Add noodles and cook for until al dente; drain.
Meanwhile, preheat oven to 190 C / Gas 5. Lightly grease a 20x20cm baking dish.
In a large bowl, mix together soup, milk, corned beef hash, onion, salt, pepper and noodles. Spoon into prepared dish and sprinkle with cubed cheese.
Bake in preheated oven for 30 minutes or until cheese is bubbly.