Ingredients

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

Cooking Instructions

Lightly butter a 3 1/2 or 4 quart crock pot. 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 C. 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.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)