Ingredients
1 package (32 ounces) frozen cubed hash brown potatoes, thawed1 can (10-3/4 ounces) condensed cream of celery soup, undiluted1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted1 large onion, finely chopped1/3 cup butter, melted1 cup reduced-fat sour cream
Preparation
In a greased 3-qt. slow cooker, combine the first five ingredients. Cover and cook on low for 3-4 hours or until potatoes are tender. Stir in sour cream. Cover and cook 15-30 minutes longer or until heated through.
