Treat the family to a hearty Potato-Corned Beef Hash Casserole for brunch. Our corned beef hash casserole with hash browns is creamy and cheesy.
What You Need
Original recipe yields 16 servings
6 cups (about 3/4 of 32-oz. pkg.) ORE-IDA Potatoes O’Brien
1 can (7 oz.) corned beef, chopped
3 Tbsp. oil
1 can (10-3/4 oz.) condensed cream of potato soup
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 Tbsp. GREY POUPON Country Dijon Mustard
1-1/2 cups KRAFT Shredded Cheddar Cheese, divided
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Let's Make It
Heat oven to 400°F.
Combine potatoes, meat and oil; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
Bake 20 min. or until golden brown, stirring after 10 min. Meanwhile, combine soup, sour cream, mustard and 1 cup cheese.
Spoon 2 cups potato mixture into bowl. Stir soup mixture into remaining potato mixture in baking dish. Top with 2 cups potato mixture; sprinkle with remaining cheese.
Bake 20 min. or until heated through.
Save 50 calories and 5g of fat, including 2g of sat fat, per serving by omitting the oil and using reduced-fat reduced-sodium condensed cheddar cheese soup, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, and KRAFT 2% Milk Shredded Cheddar Cheese.
If you prefer a less crispy corned beef hash, omit the oil and thaw the potatoes before using. Combine all ingredients except 1/2 cup cheese. Spoon into 13x9-inch baking pan sprayed with cooking spray; top with remaining cheese. Bake 35 to 40 min. or until heated through.
Prepare using condensed cream of chicken soup.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.