Corned Beef Hash Casserole

By á-174942

Ingredients

• 1 package frozen shredded hash browns - (1 lb 10 oz) partially thawed
• 2 cups cooked corned beef or canned
• 1 medium onion finely chopped
• 2 teaspoons celery seed
• Salt to taste
• Freshly-ground black pepper to taste
• 1 1/2 cups shredded American or combination
• American/Cheddar cheese
• 1 can cream of celery soup
• 1/2 cup evaporated milk

Details

Servings 6

Preparation

Step 1

Lightly butter a 3 1/2- or 4-quart Slow cooker. Sprinkle about one-fourth of the potatoes in, followed by one-third of the onion and one-third of the corned beef. Sprinkle with celery seed, salt and pepper.

Repeat two more times, ending with the remaining potato, 1/2 cup cheese, and another sprinkling of salt, pepper, and celery seed.

Mix together the cream of celery soup and evaporated milk; pour over the potato mixture. Cover and cook on LOW for 7 to 9 hours.

This recipe yields 6 servings as a side dish.