- 2 cups sour cream
- 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
- 2 cups shredded processed cheese
- 1/2 cup chopped onion
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 (32 ounce) package frozen hash brown potatoes, thawed
- In a large bowl, stir together the sour cream, cream of mushroom soup, cheese, onion, salt and pepper. Gradually mix in the hash browns until evenly coated.
- Coat the inside of a slow cooker with cooking spray or butter. Spoon the hashbrown mixture into the slow cooker. Cover, and cook on High for 1 1/2 hours, then reduce heat to Low, and cook for an additional 2 1/2 hours.
03/29/2018
recipepes.com
Hash Brown Casserole for the Slow Cooker, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
