Saturday, September 24, 2011

Easy Scalloped Potatoes

1 c margarine or butter, melted
1 c onion, chopped
32 oz frozen hash brown potatoes
2 cans cream of mushroom soup, 10 3/4 ounces each
3 c milk
2 c cheddar cheese, shredded (or slices if your out of shredded!)
2 small green bell pepper, chopped (or scallions)
2 c cheese cracker crumbs, divided
mushrooms optional
Lightly grease Slow Cooker.
Stir together the margarine, onions, hash brown potatoes, cream of mushroom soup, milk, cheese, green pepper, black pepper and 1/2 cup cracker crumbs.
Transfer to the crock and top with remaining cracker crumbs.
Cover and cook on High for 3-4 hours.

Until Next Time.....


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