Corned Beef Hash Casserole

• 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

1. Lightly butter a 3 1/2- or 4-quart crockpot.
2. Sprinkle about one-fourth of the potatoes in, followed by one-third of the onion and one-third of the corned beef.
3. Sprinkle with celery seed, salt and pepper.
4. Repeat two more times, ending with the remaining potato, 1/2 cup cheese, and another sprinkling of salt, pepper, and celery seed.
5. Mix together the cream of celery soup and evaporated milk; pour over the potato mixture.
6. Cover and cook on LOW for 7 to 9 hours.
7. This recipe yields about 6 servings as a side dish.

hash browns, beef, onion, celery seeds, salt, fresh ground black pepper, american cheese, cream of celery soup, milk

Taken from www.food.com/recipe/corned-beef-hash-casserole-110176 (may not work)