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Ingredients
2 Cups sour cream
1 (10 3/4 oz) Can cream of mushroom soup
2 Cups Velveeta cheese, shredded or cubed
1/2 Cup onion, chopped
3/4 Teaspoon salt
1/4 Teaspoon pepper
2 Pounds frozen hash brown potatoes
Instructions
In a large bowl, combine sour cream, soup, cheese, onions, salt and pepper; gently stir in potatoes. Spoon mixture into lightly buttered crockpot; cover and cook on HIGH for 1 1/2 hours; turn to LOW and cook 2 1/2 hours longer.