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.