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Italian Sausage and Scalloped Potatoes

2 1/2 pounds potatoes, sliced 1/4-inch thick
1 pound fully-cooked Italian Sausage, sliced 1/2-inch thick
2 medium onions, chopped
1 10 3/4-ounce can condensed cheddar cheese soup
1 10 3/4-ounce can condensed cream of celery soup

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. Cover and let stand 5 minutes. Serves 4 to 6.

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