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Slow Cooker Hash Brown Casserole

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PREP TIME
15 min
COOKING TIME
240 min
TOTAL TIME
255 min
SERVINGS
16 servings
Dinner
Slow Cooker Hash Brown Casserole
Ingredients
  • 2 cups sour cream
  • 2 cups shredded processed cheese
  • 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
  • 1/2 cup chopped onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (32 ounce) package frozen hash brown potatoes, thawed
Instructions
1
Melt the processed cheese and combine it with sour cream, then add in the contents of a can of cream of mushroom soup. Chop an onion and mix it into this mixture, adding a pinch of salt and some black pepper to taste.
2
Gradually incorporate the hash browns into this mixture, ensuring they are evenly distributed.
3
Spray the interior of a slow cooker with cooking spray or melt some butter to grease it.
4
Pour the hash brown mixture into the slow cooker and cover it with a lid.
5
Cook on high heat for 1 1/2 hours, then switch to low heat and continue cooking for an additional 2 1/2 hours.