Hash Brown Casserole for the Slow Cooker Recipe

Hash Brown Casserole for the Slow Cooker Recipe

  • 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
  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.
  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.
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