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!
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)