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. ---------------------------------------------------------------------------
Nutrition
Ingredients
