Servings and Ingredients
|1 can(s) cream of mushroom soup|
|1 can(s) cream of celery soup|
|1 c. sour cream|
|1 c. diced Velveeta cheese|
|¼ c. chopped onion|
|¼ c. margarine|
|18 hash brown patties|
- Combine mushroom soup, celery soup, sour cream, cheese, onion and margarine in a slow cooker.
- Warm on HIGH setting, approximately 30 minutes. Stir.
- Stir in hash browns.
- Cook on HIGH for 3-1/2 to 4 hours, or on LOW for 8 hours.