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–+ servings

Pizza Hash

Adapted from a recipe in the Casserole Cook Book, page 137.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. 
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 3 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 1 can corned beef hash, (16 oz / 454 g)
  • 1 cup sharp Cheddar cheese, shredded, (4 oz / 113 g)
  • 1 cup seasoned tomato sauce
  • ⅔ cup mushrooms, canned or fresh sautéed
  • ½ teaspoon garlic salt
  • ½ teaspoon dried oregano, crushed
  • 2 tablespoons Parmesan cheese, grated

Instructions
 

  • Chill the can of corned beef hash to firm it up, makes for easier slicing.
  • Preheat your oven to 190° C (325° F), get out a 7x11 inch baking pan.
  • Slice the corned beef hash into 6 pieces, and arrange in the baking dish. Sprinkle each slice with the cheese.
  • In a bowl, mix together the tomato sauce, mushrooms, garlic salt, and oregano. Spoon over each slice of hash. Sprinkle with Parmesan cheese.
  • Bake for 20 minutes or until hot.
  • Serve two 'pizzas' per serving, and enjoy

Notes

High cost based on the price of the hash.