Nacho Hash Brown Casserole

Jane Henrichs

1 pkg. (30 oz.) frozen shredded hash brown potatoes, thawed

1 can (10 ¾ oz) condensed cream of celery soup, undiluted

1 can (10 ¾) condensed nacho cheese soup, undiluted

1 large onion, finely chopped

1/3 cup butter, melted

1 cup (8oz) reduced fat sour cream

In a 3 quart slow cooker coated with cooking spray, combine the first 5 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.