Hash Brown Casserole for the Slow Cooker

Name: Hash Brown Casserole for the Slow Cooker
Prep time: 15 min
Cook time: 4 min
Total time: 4 min
Ingredients: 2 cups sour cream; 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted; 2 cups shredded processed cheese; ½ cup chopped onion; ¼ teaspoon salt; ¼ teaspoon pepper; 1 (32 ounce) package frozen hash brown potatoes, thawed

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Prep Time: 15 minutes

Cook Time: 4 hours

Total: 4 hours, 15 minutes

Servings: 16

Author : Gena Rowan

Hash Brown Casserole for the Slow Cooker

Ingredients

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2 cups sour cream1 (10.75 ounce) can condensed cream of mushroom soup, undiluted2 cups shredded processed cheese½ cup chopped onion¼ teaspoon salt¼ teaspoon pepper1 (32 ounce) package frozen hash brown potatoes, thawed

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Instructions

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Step 1

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.

Step 2

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.