Corned Beef Hash Casserole

By vickysue_4

Ingredients

• 1 package frozen shredded hash browns, partially thawed 24-32 oz.
• 2 cups cooked corned beef or canned
• 1/2 cup finely chopped onion
• 2 tsp. celery seed
• Salt & Pepper to taste
• 1 1/2 cup shredded American or American and Cheddar cheeses
• 1 can Cream of Celery Soup
• 1/2 cup evaporated milk

Preparation

Step 1

Lightly butter 3 1/2 - 4 qt. slow cooker. Sprinkle about 1/4 of the potatoes in the slow cooker, followed by 1/3 of the onion and 1/3 cup beef, and 1/3 cup cheese. Sprinkle with celery seed and salt and pepper. Repeat 2 more times, ending with the remaining potatoes, 1/2 cup cheese and another sprinkling of salt and pepper and celery seed. Mix together the cream of celery soup and evaporated milk; pour over the potato mixtures, cover and cook on low for 7 to 9 hours. Serves 6 as a side dish.