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
Cover and cook on LOW for 7 to 9 hours.
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