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Ingredients
1 (10 3/4 oz) Can cream of celery soup
1 Cup sour cream
1 Medium yellow onion, diced
1/4 Cup butter
8 Ounces cream cheese
1/4 Teaspoon freshly ground black pepper
2 Garlic cloves, minced
1 (32 oz) Package frozen diced hash brown potatoes
2 Cups shredded cheddar cheese
Instructions
Melt Butter on 50% power in microwave enough to get it softened and pour into a large mixing bowl.
Melt cream cheese in same container as butter on 50% power in 30 second increments, watching very closely to keep it from burning. Pour into the same mixing bowl as the butter.
Add the cream of celery soup, diced onion, sour cream, garlic and pepper to the bowl and mix well.
Add the frozen potatoes and shredded cheese and stir once more to mix thoroughly.
Pour mixture into a 5 to 6 quart crockpot and spread evenly.
Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours until the potatoes and onion are cooked through.