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Sausage and Scalloped Potatoes

2 1/2 pounds potatoes -- sliced 1/4" thick
1 pound fully-cooked smoked sausage -- sliced 1/2" thick
2 medium onions -- chopped
1 can condensed Cheddar cheese soup - (10 3/4 oz)
1 can condensed cream of celery soup - (10 3/4 oz)
1 package frozen peas - (10 oz) -- thawed, (optional)

In a 3 1/2- or 4-quart slow cooker, layer one-third of the potatoes, one-third of the sausage, one-third of the onion and one-third of the cheddar cheese soup. Repeat layers two more times.

Top with cream of celery soup; cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours. Stir in peas, if used; cover and let stand 5 minutes. This recipe yields 4 to 6 servings.

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