Cottage potatoes in the crockpot with hash browns and sour cream.
Ingredients:
- 2 pounds frozen hash brown potatoes, thawed
- 2 cups sour cream
- 1 can (10 3/4 oz) cream of mushroom soup
- dash pepper
- 2 cups Velveeta cheese, shredded or cubed
- 1 medium onion, chopped
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
Preparation:
Combine all ingredients except potatoes in large bowl; fold in potatoes. Spoon mixture into slow cooker or crockpot. Cover and cook on high for 1 1/2 hours; turn to low and cook 2 to 2 1/2 hours longer.
Serves 10.
Shared by Barbara
Serves 10.
Shared by Barbara
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