www.monthlymealplanner.com
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| by Diana Rattray | |||||
| Ingredients: | |||||
| 30 oz | frozen shredded hash browns, thawed | ||||
| 1 c | chopped onion, optional | ||||
| 10 3/4 oz | condensed nacho cheese soup, undiluted | ||||
| 10 3/4 oz | condensed cream of celery soup, undiluted | ||||
| 8 oz | sour cream | ||||
| 6 Tbls | melted butter | ||||
| Directions: | |||||
| Spray crockery insert with nonstick cooking spray or lightly grease the inside surface. Combine all ingredients. Pack into slow cooker insert. Cover and cook on LOW for 5-6 hours. | |||||