1 package frozen shredded hash browns - (1 lb 10 oz) -- partially thawed
2 cups cooked corned beef -- or canned
1 medium onion -- finely chopped
2 teaspoons celery seed
Salt -- to taste
Freshly-ground black pepper -- to taste
1 1/2 cups shredded American or combination American/Cheddar cheese
1 can cream of celery soup
1/2 cup evaporated milk

Lightly butter a 3 1/2- or 4-quart slow cooker. 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.