The traditional hash brown casserole side dish is made even easier. Prepare ahead of time and start cooking when you need to. This dish is also great to take to parties.
Ingredients
- sour cream: 2 cups
- condensed cream of mushroom soup, undiluted: 1 can (10.75 ounce can)
- processed cheese: 2 cups (shredded)
- onion: 0.5 cup (chopped)
- salt: 0.25 tsp
- pepper: 0.25 tsp
- frozen hash brown potatoes: 1 pack (32 ounce pack, thawed)
Metric Conversion
Stages of cooking
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In a large bowl, stir together the sour cream, cream of mushroom soup, cheese, onion, salt and pepper. Gradually mix in the hash browns until evenly coated.
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Coat the inside of a slow cooker with cooking spray or butter. Spoon the hashbrown mixture into the slow cooker. Cover, and cook on High for 1 1/2 hours, then reduce heat to Low, and cook for an additional 2 1/2 hours.
