Email to Marla Hudgins      

Hash Brown Casserole

Source of Recipe

Mudder


List of Ingredients

Hash Brown Casserole


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


Recipe


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.