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


  1. Preheat the oven to 350°F. Liberally grease a shallow 6-cup ring mold with butter, and dust with flour. Set aside.
  2. 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.
  3. 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.
  4. 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.