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10 minutes
6 hours 10 minutes
- 2 packages (5.2 ounces each) Betty Crocker™ hash brown potatoes
- 2 tablespoons butter or margarine, melted
- 2 cups water
- 1 can (10 3/4 ounces) condensed reduced-sodium cream of mushroom soup
- 1 can (11 ounces) whole kernel corn, red and green peppers, undrained
- 1 container (12 ounces) chive-and-onion sour cream potato topper
- 1 1/2 cups shredded Cheddar and American cheese blend (6 ounces)
- 1/2 pound fully cooked ham, diced
- Combine the dry potatoes and butter in a 3 1/2- to 4-quart slow cooker, then gently mix in the rest of the ingredients until everything is well blended.
- Slow cook covered on low heat for 5 to 6 hours.
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