CATEGORIES
INGREDIENTS
- 2 cups sour cream
- 1 can (10 3/4 oz) cream of mushroom soup
- dash pepper
- 2 cups of shredded cheddar cheese
- 1/2 cup chopped onions
- 3/4 tsp salt
- 2 lbs. frozen hashbrown potatoes
DIRECTIONS
- 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.
