Corned Beef Hash with Creamed Vegetables

Servings: 6

Prep Time: 15 min

Cook Time: 35 min


1/2 box (6 oz.) of Mrs. Cubbison's Traditional Seasoned Stuffing

15 ounce; can corned beef hash

2 cups; milk

1/4 cup; minced red bell pepper

3 eggs, beaten

2 tablespoons; chopped fresh parsley

1 teaspoon; onion powder

1/2 teaspoon; salt

1/4 tablespoon; freshly ground black pepper

Creamed Vegetables:

10 3/4 ounce; can condensed cream of celery soup, undiluted

1/3 cup; milk

1/2 teaspoon; curry powder

2 cups; mixed frozen or fresh vegetables, cooked

1 cup; frozen or fresh corn, cooked


  • Preheat the oven to 350°F. Liberally grease a shallow 6-cup ring mold with butter, and dust with flour. Set aside.
  • In a large bowl, combine all of the ring mold ingredients. Spoon the corned beef mixture into the ring mold and bake for 35 minutes, or until firm.
  • During the last 15 minutes of baking time, prepare the creamed vegetables by combining the soup, milk, and curry powder in a medium-sized saucepan. Cook over low-medium heat for about 5 minutes, or until bubbly. Stir in the mixed vegetables and corn, and continue to cook for about 2 minutes, or until bubbles again appear.
  • To serve, loosen the edges of the corned beef mold by running a sharp knife around the inside edge. Place a serving platter over the mold and invert, allowing the ring to drop onto the platter. Carefully spoon the hot creamed vegetables into the center of and over the ring.