Slow Cooker Potatoes
Serves 8 to 10

1 (2 pound) bag frozen hash brown potatoes
1 medium onion, chopped fine
2 cups of shredded cheddar cheese
1 pint sour cream
1 (32 ounce) can cream of mushroom soup
1 cup milk
1/2 teaspoon seasoned garlic pepper seasoning
1/4 teaspoon seasoning salt

Mix together in very large mixing bowl. Place in a slow cooker (crock pot). Cover and cook on low 5-6 hours or until potatoes are tender. This is great to take to a carry-in dinner.
Marti in ALI often bake something to take to work on Saturdays to share with my co-workers. This weekend I made the Pistachio Bread [I believe it was Tona's recipe] and it was a HUGE hit. People were buzzing around my desk like bees to get a second serving. It is so good and so easy. I made 4 mini-loaves instead of the 2 regular loafs.

It gives me ideas to use other flavors of cake mixes and instant pudding. Thanks Tona...and especially thanks to Nancy and 'staff'.
Bonnie in Laurel, DE 

http://www.nancyskitchen.com