Hash Brown Casserole (3)

2 cups sour cream
1 can (10 3/4 oz) cream of mushroom soup
dash pepper
2 cups Velveeta cheese, shredded or cubed
1/2 cup chopped onions
3/4 teaspoon salt
1/4 teaspoon pepper
2 pounds frozen hash brown potatoes

In a large bowl, combine sour cream, soup, pepper, cheese, onions, salt and pepper; gently stir in potatoes.

Spoon mixture into lightly buttered slow cooker or crockpot. Cover and cook on high for 1 1/2 hours; turn to low and cook 2 1/2 hours longer.

Serves 8 to 10.

Crock-Pot 3-Quart Round Manual Slow Cooker, Stainless Steel

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