Corned Beef Hash Casserole |
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Prep Time: 15 Minutes Cook Time: 420 Minutes |
Ready In: 435 Minutes Servings: 6 |
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I like this as a main dish, side dish or for breakfast! Yummy! :) 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 |
Directions:
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.
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