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.
Many variations of this online.
Add/subtract your fave ingredients, but keep the basics.
(Hash browns, cream of whatever soup, cheese, margarine, sour cream)