Cheesy Corned Beef Hash Bake

    45 min

    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!

    51 people made this

    Serves: 8 

    • 340g egg noodles
    • 1 (295g) tin condensed cream of mushroom soup
    • 75ml milk
    • 1 (340g) tin corned beef hash
    • 1 onion, diced
    • salt and pepper to taste
    • 110g Cheddar cheese, cubed

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Bring a large pot of lightly salted water to the boil. Add noodles and cook for until al dente; drain.
    2. Meanwhile, preheat oven to 190 C / Gas 5. Lightly grease a 20x20cm baking dish.
    3. 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.
    4. Bake in preheated oven for 30 minutes or until cheese is bubbly.

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    Average global rating:

    Reviews in English (35)


    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"!  -  17 Oct 2002  (Review from Allrecipes US | Canada)


    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.  -  15 Mar 2003  (Review from Allrecipes US | Canada)


    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.  -  05 May 2001  (Review from Allrecipes US | Canada)