- 6
4/5
(1 Votes)
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
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.
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