Crockpot Hash Browns
2 cups sour cream
1 can (10 3/4 oz) cream of mushroom soup
2 cups of shredded cheddar cheese
1/2 cup chopped onions
3/4 tsp salt
2 lbs. frozen hashbrown potatoes
Combine sour cream, soup, cheese, onions and salt & pepper; gently stir in potatoes. Spoon mixture into lightly buttered crockpot (I use the crockpot bags). Cover and cook on hi for 1-1/2 hrs, turn to low and cook 2-1/2 hrs more.