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Crockpot Scalloped Potatoes


1 pkg 16 (oz) frozen hash brown potatoes
1 1/2 cup milk
1 can (10 3/4) cream of mushroom soup
1 cup (4 oz) shredded cheddar cheese
1 small green bell pepper, chopped
1/2 cup butter melted
1/4 cup dried onion flakes
2 Tsp diced pimientos
1/8 tsp black pepper
1 cup cheese cracker crumbs, divided


Lightly grease crockpot. Combine butter, onions, hash brown potatoes, cream of mushroom soup, milk, cheese, green pepper, pimiento, black pepper and 1/2 c. cracker crumbs.

Put mixture into crockpot and top with remaining cracker crumbs. Cover and cook on High for 3 to 4 hours.

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