Zutaten für Corned Beef Hash Casserole
- Frozen Shredded Hash Browns
- 2 lbs corned beef (diced)
- 1 large onion (chopped)
- Celery Seeds
- 1 teaspoon salt
- Fresh Ground Black Pepper
- American Cheese
- 10.75 oz can cream of celery soup
- 1/2 cup evaporated milk
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Zubereitung von Corned Beef Hash Casserole
- Lightly butter a 3 1/2- or 4-quart slow cooker.
- In a large bowl, combine 3 lbs potatoes (peeled and cubed), 1 large onion (chopped), and 2 lbs corned beef (diced).
- Layer one-third of the potato mixture in the bottom of the slow cooker. Sprinkle with 1/2 teaspoon celery seed, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Repeat layering twice more, ending with the remaining potatoes. Top with 1/2 cup shredded cheddar cheese, 1/2 teaspoon celery seed, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- In a separate bowl, whisk together 10.75 oz can cream of celery soup and 1/2 cup evaporated milk.
- Pour the soup mixture evenly over the layered potato mixture.
- Cover and cook on low for 7-9 hours, or until the potatoes are tender and heated through.
- Let stand for 10 minutes before serving. This recipe yields approximately 6 servings as a side dish.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
5g
Fat
8g
Carbs
9g