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Corned Beef Hash Casserole

User Rating 3 Star Rating (1 Review)


This corned beef hash recipe is a snap to prepare and cook in the slow cooker.


  • 1 package frozen shredded hash browns, partially thawed (24 to 32 ounces)
  • 2 cups cooked corned beef, or canned
  • 1/2 cup finely chopped onion
  • 2 teaspoons celery seed
  • salt and pepper, to taste
  • 1 1/2 cups shredded American or combination of American and Cheddar cheeses
  • 1 can cream of celery soup
  • 1/2 cup evaporated milk


Lightly butter a 3 1/2 or 4-quart slow cooker. Sprinkle about 1/4 of the potatoes the slow cooker, followed by 1/3 of the chopped onion and 1/3 of the corned beef, and 1/3 cup of the cheese. Sprinkle with celery seed, salt and pepper. Repeat two more times, ending with the remaining potato and 1/2 cup shredded 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.
Serves 6 as a side dish.

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Quick and Easy Corned Beef and Cabbage Casserole
Corned Beef Noodle Casserole With Spinach and Cheese
Corned Beef and Potato Bake
Slow Cooker Corned Beef and Cabbage Chowder

User Reviews

Reviews for this section have been closed.

 3 out of 5
Corned Beef Hash Casserole, Member TishVan71

Flavor is good but it needs tweaking. Use fewer potatoes and more corned beef. I doubled the recipe for a pot luck breakfast and, for that amount, in the future would use one or maybe slightly more bags of hash brown potatoes and I would use at least 6 cups of corned beef. Also cooking time of 7-9 hours in a crock pot is too long. At low mine was done in 5 hours. I will try again with the adjustments.

3 out of 3 people found this helpful.

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