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Cottage Potatoes with Hash Browns

User Rating 5 Star Rating (1 Review)

By

Cottage potatoes in the crockpot with hash browns and sour cream. Thanks to Barbara for sharing this recipe.

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

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User Reviews

Reviews for this section have been closed.

 5 out of 5
DEMANDED, Member Sommers1964

Ever since my first time making these EVERYONE demands I serve them for every holiday or special occassion. I have to keep the ingredients on hand just in case. I add a bit of spice when my daughter comes over since she and I like things a bit hotter. It can be somewhat ""bland"" but I've found that this means everyone can doctor their own - I never have left-overs.

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