Corned Beef Hash Casserole - cooking recipe

Ingredients

1 (26 ounce) package frozen shredded hash browns, partially thawed
2 cups cooked corned beef (or canned)
1 medium onion, finely chopped
2 teaspoons celery seeds
salt, to taste
fresh ground black pepper, to taste
1 1/2 cups shredded American cheese (or combination American/Cheddar cheese)
1 (10 3/4 ounce) can cream of celery soup
1/2 cup evaporated milk

Preparation

Lightly butter a 3 1/2- or 4-quart crockpot.
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 about 6 servings as a side dish.