Canned Corned Beef Hash Casserole
An easy fix with frozen potatoes and canned corned beef, this economical casserole is big on flavor! It's easy and delish and is perfect for breakfast, brunch, or dinner!
Ingredients
- 3 slices rye bread (crumbled)
- 4 tablespoons butter (divided)
- 1 cup diced onion
- 1 cup diced green bell pepper
- 12 ounce canned corned beef
- 20 ounces frozen shredded potatoes (thawed and squeezed dry)
- 1 egg
- 2 tablespoons all-purpose flour
- 2 tablespoons Dijon mustard
- salt and pepper
- 6 ounces Jarlsberg cheese (shredded)
Directions
- 1
Preheat your oven to 375F and spray a 9x9 baking dish with nonstick cooking spray and set it aside.
- 2
Make the bread topping by pulsing the rye bread slices in a food processor until coarsely chopped. Set them aside.
- 3
Sautee the onions in 2 tablespoons of butter in a skillet over medium heat until translucent, about 6 minutes.
- 4
Add the diced green bell pepper and canned corned beef, using a spatula to break up the corned beef. Cook until heated through then set aside.
- 5
Squeeze the excess water from the thawed potatoes and combine them with the egg, all-purpose flour, and Dijon mustard in a large bowl until well-mixed.
- 6
Transfer the potato mixture to the bottom of the prepared baking dish and press it down gently.
- 7
Add the shredded Jarlsberg cheese in a layer on top of the potatoes, then top that with the corned beef mixture.
- 8
Sprinkle the crumbled rye bread over the top of the casserole and drizzle with the remaining butter.
- 9
Bake at 375F for about 35-40 minutes or until cooked through. Serve and enjoy!