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Twice Baked Potatoes

One bag of frozen hash browns
1 10 oz. Can cream of mushrooms soup
1 10 oz. Can cream of celery soup
8 oz. container sour cream
8 ozs. shredded cheddar cheese

Put all in slow cooker on high for an hour to get it cooking. You won't need any liquid because when the hash browns defrost they will dilute the soup. Then cook on low about another 3-3 1/2 hours on low. Stir every half hour or so.

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