I’m in love with this easy Corned Beef Hash Casserole! It’s meaty, flavorful, and a terrific 1-dish casserole to feed the whole family. I love it for brunch, the leftovers are amazing, and I’ll even serve it for dinner because who doesn’t love breakfast for dinner? If you’re a fan of corned beef hash, you’ll really love this easy recipe!
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This easy casserole has ALL the best flavors and textures! It’s meaty, beefy, cheesy, flavorful, and that buttery rye bread crumble is like the icing on the cake! This hearty canned Corned Beef Hash Casserole is such a nice departure from the traditional hash, and you can get it ready ahead of time, so all you need to do is pop it in the oven and eat!
If all you know is corned beef hash in a can, you know, the kind with the little tiny diced potatoes in it, then boy, are you in for a treat. This casserole has similar flavors, but I’ve turned them up 1000 degrees Chef Jenn style. There’s Jarlsberg cheese in it, my favorite Swiss cheese alternative, and that buttery bread topping is good enough to eat all on its own.
When you’re ready to up your brunch game, give this meaty and potato-y casserole a try – I’m sure you’ll love it!
WHAT YOU’LL LOVE ABOUT Corned Beef Hash Casserole
- Familiar flavors in a casserole that’s hearty enough for the whole family!
- Prep it ahead of time and bake it when ready!
- A 1-dish casserole that’s easy to prep!
Ingredients
- Canned corned beef – 1 12-ounce can
- Butter – I use salted butter.
- Onion – Yellow onion; chopped.
- Green bell pepper – Diced.
- Frozen shredded potatoes – About 20 ounces; thawed.
- Egg
- All-purpose flour
- Dijon mustard
- Kosher salt
- Pepper
- Jarlsberg cheese – Shredded.
- Rye bread – 2-3 slices.
How To Make The Best Corned Beef Hash Casserole
- Preheat your oven to 375F and spray a 9×9 baking dish with nonstick cooking spray and set it aside.
- Make the bread topping by pulsing the rye bread slices in a food processor until coarsely chopped. Set them aside.
- Sautee the onions in butter in a skillet over medium heat until translucent, about 6 minutes.
- 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.
- 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.
- Transfer the potato mixture to the bottom of the prepared baking dish and press it down gently.
- Add the shredded Jarlsberg cheese in a layer on top of the potatoes, then top that with the corned beef mixture.
- Sprinkle the crumbled rye bread over the top of the casserole and drizzle with the remaining butter.
- Bake at 375F for about 35-40 minutes or until cooked through.
Chef Jenn’s Tips
- Using pre-shredded frozen potatoes makes the prep for this fabulous casserole super easy. You can shred your own potatoes, but the casserole will take MUCH longer to cook through.
- Squeeze the extra water from the thawed potatoes so your casserole isn’t soggy.
- You can use any kind of cheese in this recipe. What is Jarlsberg cheese? It is similar to swiss but not quite as strong a flavor which makes it a great choice for this breakfast casserole recipe.
- How do you know when your Corned Beef Hash Casserole is cooked? It’ll be super hot in the middle and golden brown around the outside. If it starts getting too brown on top, cover the top loosely with foil.
Recommended
Make It A Meal
Wondering what to serve with your Corned Beef Hash Casserole? I love serving this for brunch, along with freshly baked muffins, bacon or back bacon, and fresh fruit. This easy breakfast casserole recipe is hearty enough to serve all on its own if you don’t want to make anything else.
Storage
Store any leftover casserole in the fridge in an airtight container for 3-4 days.
Step By Step Process
Canned Corned Beef Hash Casserole
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
Instructions
- Preheat your oven to 375F and spray a 9×9 baking dish with nonstick cooking spray and set it aside.
- Make the bread topping by pulsing the rye bread slices in a food processor until coarsely chopped. Set them aside.
- Sautee the onions in butter in a skillet over medium heat until translucent, about 6 minutes.
- 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.
- 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.
- Transfer the potato mixture to the bottom of the prepared baking dish and press it down gently.
- Add the shredded Jarlsberg cheese in a layer on top of the potatoes, then top that with the corned beef mixture.
- Sprinkle the crumbled rye bread over the top of the casserole and drizzle with the remaining butter.
- Bake at 375F for about 35-40 minutes or until cooked through. Serve and enjoy!
Notes
Chef Jenn’s Tips
- Using pre-shredded frozen potatoes makes the prep for this fabulous casserole super easy. You can shred your own potatoes, but the casserole will take MUCH longer to cook through.
- Squeeze the extra water from the thawed potatoes so your casserole isn’t soggy.
- You can use any kind of cheese in this recipe. What is Jarlsberg cheese? It is similar to swiss but not quite as strong a flavor which makes it a great choice for this breakfast casserole recipe.
- How do you know when your Corned Beef Hash Casserole is cooked? It’ll be super hot in the middle and golden brown around the outside. If it starts getting too brown on top, cover the top loosely with foil.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
