Be the first to A hash brown casserole recipe cooked in the slow cooker, with frozen hash brown potatoes, cheese, sour cream, and other ingredients.
Ingredients:
- 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
Preparation:
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.
Serves 8 to 10.
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