Layer potatoes and onion in bottom of baking dish.
Dot with butter or oleo.
Add salt and pepper.
Cover with corned beef hash.
Follow with creamed corn.
Top with bread crumbs.
Cover and bake at 350\u00b0 for 10 minutes.
Uncover and bake 25 minutes more.
dd the piles of corned beef and start browning them, giving
Layer potatoes and onion in bottom of baking dish.
Dot with butter or oleo.
Add salt and pepper.
Cover with corned beef hash.
Follow with creamed corn.
Top with bread crumbs.
Cover and bake at 350\u00b0 for 10 minutes.
Uncover and bake 25 minutes more.
Preheat oven to 350 degrees.
Lightly grease a one-quart casserole dish.
Spread two cans of corned beef hash in lightly greased casserole dish.
Make six indentations in corned beef hash with spoon.
Break open egg and place raw eggs in each of the indentations.
Sprinkle Tabasco sauce over entire mixture.
Evenly cover mixture with shredded cheese.
Bake at 350 degrees for approximately 35-40 minutes until egg yolks are fully cooked.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8x8 inch casserole dish.
In a large bowl, mix together soup, milk, corned beef hash, onion, salt, pepper and noodles. Spoon into prepared casserole and sprinkle with cubed cheese.
Bake in preheated oven for 30 minutes or until cheese is bubbly.
In a small skillet, cook green pepper and onion in butter until limp but not browned.
Add sour cream, mustard, cayenne and black pepper, mixing well.
Empty corned beef hash into a medium bowl.
Add sour cream mixture and blend thoroughly.
Add a dash of salt if desired.
Transfer mixture into large shallow casserole. Bake at 400\u00b0 about 25 minutes until bubbly and lightly browned. Arrange egg slices on top.
Serves 4.
Take Veg-All, drain and pour in 8 x 12-inch pan.
Add corned beef hash.
Spread out over top of veggies.
Place in 425\u00b0 oven about 20 minutes or until corned beef has browned a little.
Empty all cans into a 2 Quard casserole dish except the corned beef. Stir until mixed up.
Add seasonings, stir.
Use a fork to break pieces of the corned beef and sprinkle over top of casserole.
Bake at 350 for 20 minutes.
o taste.
Spread corned beef hash on top of the mustard
Add the can of corned beef hash and black beans. Cook until
Mix all ingredients together and put in casserole dish coated with cooking spray.
Set oven at 350 degrees.
Bake 45 minutes.
pan.
Divide the corned beef hash into 12 equal portions.
spread hash in lightly greased electric fry pan/ or oven proof pan.
make 6 deep wells in hash.
dot with butter.
break an egg in each well.
season with salt and pepper, cover each egg with 1 tablespoon of milk.
cover and bake at 225 15-20 minute.
or until set.
serve from pan, keep warm.
Mix corned beef hash with mustard.
Place half of mixture in bottom of a 1 1/2-quart casserole dish.
Place layer of onion, tomato, then cheese over hash.
Repeat layers again.
Cook, uncovered, in 350\u00b0 oven for 40 minutes.
Let stand for 5 minutes.
Mix cornmeal, salt and cold water.
Add to boiling water. Cook, stirring, until thickened.
Cover and simmer, stirring occasionally, for 10 minutes.
Pour into 9-inch pie pan and push up on sides of pan.
Sprinkle with 1/2 cup cheese.
Fill with corned beef hash.
Pour ketchup over top and sprinkle with remaining 1/2 cup cheese.
Bake at 375\u00b0 for 30 minutes.
Place layer of hash, layer of vegetables, layer of potatoes. In separate boiler, mix butter, flour and water.
Cook until thick.
Pour over top.
Bake at 350\u00b0 until done (approximately 30 minutes).
Mix tomato sauce, onion, salt and mustard together.
Pour 1/2 of mixture in the bottom of a casserole dish.
Cover with a layer of corned beef hash, then sprinkle with cheese.
Repeat layers again and bake.
Cook corned beef to desired doneness. Combine mayonnaise, pesto and hot sauce. In the meantime, cook bacon.
Add mayonnaise mixture to corned beef and combine well. Spread on two slices of bread, place 2 slices of bacon on each bread and a slice of tomato on each.
Spray cooking spray on both sides and toast.
Preheat oven to 375 degrees. Coat a 9 inch pie pan with butter. Mix hash and 1 beaten egg together. Press into prepared pie pan to form crust. Bake at 375 for 10 minutes. Saute onions in 3 tablespoons of butter. Layer cheese, onions and vegetables in crust. Beat together remaining eggs, evaporated milk, flour, mustard, garlic and pepper. Pour over mixture in crust. Bake at 350 degrees for 30 to 40 minutes until filling is set. Let stand for 10 minutes before serving.
In a skillet, melt the butter and saute the onion and green pepper for 5 minutes or til soft. Add the can of corned beef hash. Heat, stirring occasionally, until mixture is crisp and brown as desired.
Sprinkle with the cheddar cheese. Cover the pan and heat until cheese is melted, 3 to 5 minutes.