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.....

Franny