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15 minutes
240 minutes
255 minutes
- 2 cups sour cream
- 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
- 2 cups shredded processed cheese
- 0.5 cup chopped onion
- 0.25 teaspoon pepper
- 1 (32 ounce) package frozen hash brown potatoes, thawed
- Combine sour cream, cream of mushroom soup, cheese, onion, salt, and pepper in a large bowl. Gently fold in the hash browns until well coated.
- Prepare the slow cooker by greasing it with cooking spray or butter. Add the hashbrown mixture to the slow cooker, cover, and cook on High for 1 1/2 hours. Then, reduce heat to Low and cook for another 2 1/2 hours.
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