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Corned Beef Hash Casserole

User Rating 3 Star Rating (1 Review)

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

Ingredients:

  • 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

Preparation:

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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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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