Crock Pot Taters and Cheese

 

1 can cream of celery soup

2 cups sour cream

1 1/2 cups onions and red/green bell peppers

4 heaping TB margarine, melted

2 cups mozzarella/colby jack cheese shreds

30 oz bag of frozen shredded hashbrowns

 

Mix first five ingredients well.

Stir in potatoes.

Cook in crock pot on low for 4 hours.

Turn off  crock pot,and remove lid, add 1 cup cheese to top of potatoes.

Put lid back on and let potatoes rest  until cheese is melted.

Top with buttered cracker crumbs or Frenchs Fried Onions.

 

6-8 servings

Many variations of this online.

Add/subtract your fave ingredients, but keep the basics.

(Hash browns, cream of  whatever soup, cheese, margarine, sour cream)

 

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s