Noodle And Hash Casserole Recipe

A vintage casserole recipe unearthed from a cherished 50-year-old cookbook! This comforting Noodle and Hash Casserole boasts layers of creamy goodness, featuring tender noodles, savory hash browns, and sweet peas. A simple yet satisfying dish perfect for a weeknight dinner or a casual get-together. Get ready to experience a taste of nostalgia with this timeless classic!

Prep Time 20 mins

Cook Time 50 mins

Calories 248.7 kcal

Protein 23g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Noodle And Hash Casserole

1 (10 ounce) package frozen peas
Milk (amount needed to reach 1 1/2 cups total with reserved pea liquid)
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup shredded cheddar cheese
Tabasco Sauce
Noodles
Corn Beef Hash

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How to Make Noodle And Hash Casserole

Drain one 10-ounce package of frozen peas, reserving 1/2 cup of the liquid.
Combine the reserved pea liquid with enough milk to measure 1 1/2 cups total.
Melt 2 tablespoons of butter in a medium saucepan over medium heat. Whisk in 2 tablespoons of all-purpose flour and 1/4 teaspoon of salt until smooth.
Gradually whisk in the milk mixture. Bring to a simmer, stirring constantly, until the sauce thickens slightly.
Remove from heat and stir in 1/2 cup of shredded cheddar cheese and a few dashes of Tabasco sauce (to taste).
In a 6x10 inch baking dish, layer 3/4 cup of cooked egg noodles.
Top with a layer of 1 cup of cooked and drained hash browns, followed by 1/2 cup of the peas and then 1/3 of the cheese sauce.
Repeat layers (noodles, hash browns, peas, cheese sauce) until all ingredients are used, ending with a border of hash browns around the edge of the dish.
Bake in a preheated 350°F (175°C) oven for 30 minutes, or until heated through and bubbly. Let stand for 5 minutes before serving.