1 lb. ground beef (or cubed or shredded chicken, cooked)
1 medium onion, diced
2 celery stalks, diced
1 or 2 cloves chopped garlic
1/2 (16 oz.) bag frozen shredded potatoes
8 oz. shredded sharp cheddar cheese, divided
1 (10 oz.) can cream of mushroom or celery soup
1/2 can milk (use empty soup can)
4 tbsp. (1/2 stick) butter, cut into pats
salt and pepper, to taste

Brown onions, celery, garlic and ground beef (if using). Season with salt and pepper to taste while browning.

Put the bag of shredded frozen potatoes at the bottom of the Crock-Pot. Cut butter up and add to top of potatoes. Top with 1/2 of the shredded cheese.

Pour the cream soup and milk (mixed) over this mixture. Do not stir.

Add the meat mixture to the top and add the remaining half of your cheese.

Cover Crock-Pot and cook on LOW for 7 hours or on HIGH for 3 to 4 hours.

Serves 4 to 6.

Prep time: about 20 minutes.

Submitted by: Mary Tomensky