Instructions: Lightly butter a 3 1/2- or 4-quart crockpot. 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.

NOTES :

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