Crockpot Breakfast Casserole
10.5 oz can of cream of celery
1 cup milk
32 ounces of thawed frozen hash browns
1 pound of diced breakfast sausage-cooked
1 diced yellow onion
1 ½ cup grated pepper Jack cheese
Salt and pepper to taste
In a saucepan, simmer the soup and the one cup of milk to heat
Put the onions, sausage, ½ the cheese, and the hash browns in the crockpot
Pour the heated soup mixture into the crockpot and stir in salt and pepper
Place the remaining cheese on top, cover and leave on high for 3 hours, or low for 6 hours.
Enjoy with eggs and toast!