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Sour Cream and Onion Potato Casserole




Source of Recipe


Pillsbury


List of Ingredients




3 packages (5.2 oz each) dried hash-brown potatoes
3 tablespoons butter or margarine, melted
2 containers (12 oz each) chive-and-onion sour cream potato topper
1 can (10 3/4 oz) condensed cream of onion soup
2 cups shredded Cheddar-American cheese blend (8 oz)
5 cups water
1/2cup french fried onions (from 2.8-oz can)

Recipe



In 3 1/2- to 4-quart slow cooker, stir dried potatoes and butter until mixed. Add potato topper, soup, cheese and water; stir to mix.
Cover; cook on Low heat setting 5 to 6 hours. Sprinkle french fried onions over potatoes before serving.