Mix canned corned beef hash and these 3 ingredients over uncooked egg noodles into a dutch oven for a classic homemade meal you'll want to make repeatedly

This cozy Amish-style corned beef casserole is exactly the kind of no-fuss, stick-to-your-ribs dinner I lean on after a long workday. It leans on pantry staples—canned corned beef hash, cream soup, and a splash of milk—poured right over uncooked egg noodles in a trusty Dutch oven. Everything bakes together into a creamy, salty, old-fashioned casserole that feels like something a Midwestern grandma would pull out of the oven for Sunday supper. It’s five ingredients, minimal prep, and the kind of classic homemade meal you’ll find yourself making on repeat when you need comfort without a lot of effort.

Serve this casserole hot, straight from the Dutch oven, with a simple green side to balance the richness—think a crisp garden salad with a tangy vinaigrette or steamed green beans with a squeeze of lemon. Buttered peas or roasted carrots also pair really well with the salty corned beef and creamy noodles. For a heartier spread, add warm dinner rolls or buttered rye bread to soak up the sauce. If you like a little brightness, set out dill pickles or a small dish of sauerkraut on the side to cut through the casserole’s cozy, creamy flavors.

Servings: 6

12 oz wide egg noodles, uncooked

Preheat your oven to 350°F (175°C). Lightly grease a 5–6 quart Dutch oven with nonstick spray or a thin swipe of butter.

Spread the uncooked egg noodles evenly in the bottom of the Dutch oven, making sure they’re in a fairly even layer so they cook uniformly.

In a large mixing bowl, combine the canned corned beef hash, cream of mushroom soup, and milk. Stir until the mixture is mostly smooth and the hash is broken up and evenly distributed.

Stir in 1/2 cup of the shredded cheddar cheese into the corned beef mixture, reserving the remaining 1/2 cup for topping.

Pour the corned beef hash mixture evenly over the uncooked egg noodles in the Dutch oven. Use a spoon or your hands to gently mix and toss the noodles with the corned beef mixture right in the pot, making sure all the noodles are coated and there are no dry pockets.

Cover the Dutch oven tightly with its lid. Bake on the center rack for 35–40 minutes, until the noodles are tender and most of the liquid is absorbed into a creamy sauce.

Carefully remove the lid, sprinkle the remaining 1/2 cup shredded cheddar cheese over the top of the casserole, and return the Dutch oven to the oven uncovered.

Bake for an additional 8–10 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.

Let the casserole rest for 5–10 minutes before serving so it can set up slightly and is easier to scoop. Serve warm straight from the Dutch oven.

If you like a little extra flavor, stir 1 teaspoon of dried onion flakes and 1/2 teaspoon of garlic powder into the corned beef mixture before pouring it over the noodles. For a cheesier version, swap the cream of mushroom soup for cream of cheddar soup and use a sharp cheddar on top. To sneak in veggies, fold in 1–1 1/2 cups of frozen peas, mixed vegetables, or corn when you mix the hash, soup, and milk. You can also use cream of celery or cream of chicken soup instead of cream of mushroom for a slightly different flavor profile. If you prefer a crispier top, add 1/2 cup crushed butter crackers or plain breadcrumbs mixed with 1 tablespoon melted butter over the cheese before the final bake. For make-ahead prep, you can assemble the casserole up to the point of baking, cover tightly, and refrigerate for up to 12 hours; when baking from cold, add 10–15 minutes to the covered bake time and check that the noodles are tender before uncovering and topping with cheese.