Easy Crockpot Hash Brown Casserole
This easy hash brown casserole is cooked in the slow cooker and feeds at least 8 people. This is an excellent potato dish for a potluck or holiday meal.
Ingredients
- 2 cups sour cream
- 1 can, 10 3/4 oz cream of mushroom soup
- dash pepper
- 2 cups 8 ounces Velveeta cheese, shredded or cubed
- 1 medium onion, chopped
- ¾ tsp salt
- ¼ tsp pepper
- 2 pounds frozen hash brown potatoes, thawed
Instructions
- In a large bowl, combine the sour cream, condensed soup, pepper, cheese, chopped onion, salt, and pepper.
- Fold the thawed hash browns into the first mixture.
- Spoon the potato mixture into the slow cooker or crockpot.
- Cover and cook on high for 1 1/2 hours; turn to low and cook 2 to 2 1/2 hours longer.
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