30 to 32 ounces frozen shredded hash browns, thawed
1 cup chopped onion, optional
1 can (10 3/4 ounces) condensed nacho cheese soup, undiluted
1 can (10 3/4 ounces) condensed cream of celery soup, undiluted
8 ounces light sour cream
6 tablespoons melted butter

PREPARATION:
Spray the crockery insert with nonstick cooking spray or lightly grease the inside surface. Combine the thawed hash browns, onion, soups, sour cream, and melted butter. Pack into the slow cooker insert.
Cover and cook on LOW for 5 to 6 hours.
Serves 6.

:drool
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:drool

Sounds tempting. :hungry
Do you think it could be frozen after its cooked?

:drool Sounds really good! I think I would use the potatoes o'brien that has the onions and peppers in it just to spice it up a bit. :grin:

yummy!

:drool
:drool
:drool

EXACTLY!!!!!!!!!!!!!!!!!!

I think I'll be trying this for dinner tomorrow night :)