Prep 5 mins
Cook 35 mins
This dish is good served at breakfast with hot rolls and fruit, or lunch with a salad, or even supper with any type of veggie. You may not think one can of hash will serve 6, but it really does!
- 1 (15 ounce) can corn beef hash
- 1 cup of shredded cheese
- 1 tablespoon flour
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 pinch nutmeg
- 1 pinch dry mustard
- 2 eggs, beaten
- 1 1⁄4 cups milk
- Crumble hash in casserole or 9x9-inch pan and sprinkle with cheese.
- Combine the flour, salt, nutmeg, pepper, mustard, egg, and milk; pour over the corned beef mixture.
- Bake at 350°F for 35 minutes or until the custard is set; partially cool.
Yep..I'd say this delicious recipe easily serves 6 people. I made a lower-fat version with 50% reduced fat Corned Beef (Mary Kitchen), fat-free cheddar, Egg Beaters and skim milk. This quilt-free version was very tasty with a soft quiche-like texture that let the hash flavor shine through. Next time I'll put the cheese on top, and perhaps add some diced onions or bell peppers. Wonderful casserole for a brunch! I will make this again, as it was so easy and good.
Sorry, we didn't care for this, not enough texture, just mushy, I thought the topping was going to be more biscuit-like, my mistake, will stick to pan frying the hash.
This is an excellent recipe... I find it amusing that it was submitted by "Southern Chef In Louisiana" however; since it is an old yankee magazine recipe that was in their cookbook from over 20 yrs ago and is on their website today! Actually even what the southern chef wrote about it is almost verbatim to the "Yankee Magazine" description. I guess the south is for copy cats! http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=8576