Prep Time::15 mins
Cook Time:: 4 hrs
Total Time:: 4 hrs 15 mins
Servings::16
Ingredients
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2 cups sour cream
2 cups shredded processed cheese
1 (10.5 ounce) can condensed cream of mushroom soup, undiluted
½ cup chopped onion
¼ teaspoon salt
¼ teaspoon ground black pepper
1 (32 ounce) package frozen hash brown potatoes, thawed
Directions
Combine sour cream, processed cheese, cream of mushroom soup, onion, salt, and black pepper. Gradually stir in hash browns until evenly coated.
Coat inside of a slow cooker with cooking spray or butter. Add hash brown mixture to slow cooker. Cover, and cook on High for 1 1/2 hours, then reduce heat to Low, and cook for 2 1/2 hours more.