- 490g sour cream
- 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
- 160g-200g shredded processed cheese
- 64g chopped onion
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 (32 ounce) package frozen hash brown potatoes, thawed
STEP 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.
STEP 2
Coat the inside of a slow cooker with cooking spray or butter. Spoon the hash brown 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.
Products used to make this recipe
Swan Nordic 6pcs Utensils Set With Holder
The perfect set for any kitchen, the Swan 6-piece utensil set with holder includes all the essential cooking tools for cooking up a storm...
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Swan 3.5L Retro Slow Cooker
Benefiting from three settings, low, high and automatic, the Swan Retro 3.5L slow cooker has a removable ivory colour ceramic pot, which can be taken straight to the table for…
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