Corned Beef Hash Casserole

Recipe Ingredients

1		Frozen shredded hash browns - (1 lb 10 oz) - partially thawed
2 cups	125g / 4.4oz	Cooked corned beef - or canned
1 cup	62g / 2.2oz	Onion - finely chopped (medium)
2 teaspoons	10ml	Celery seed
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/2 cups	355ml	Shredded American or combination
		American/Cheddar cheese
1		Cream of celery soup
1/2 cup	118ml	Evaporated milk

Recipe Instructions

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 6 servings as a side dish.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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