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5 minutes
6 hours 5 minutes
- 3 packages (5.2 oz each) dried hash-brown potatoes
- 3 tablespoons butter or margarine, melted
- 2 containers (12 oz each) chive-and-onion sour cream potato topper
- 1 can (10 3/4 oz) condensed cream of mushroom soup
- 2 cups shredded Cheddar-American cheese blend (8 oz)
- 5 cups water
- 1/2 cup french fried onions (from 2.8-oz can)
- Combine dried potatoes and butter in a 3 1/2- to 4-quart slow cooker. Mix well. Add potato topper, soup, cheese, and water. Stir until evenly combined.
- Cover and let simmer on Low heat for 5 to 6 hours. Sprinkle crispy french fried onions over the potatoes just before serving.
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