Hash Brown Casserole for the Slow Cooker

Ingredients

• 2 cups sour cream
• 2 cups shredded processed cheese
• 1 can condensed cream of mushroom soup , 10.5 ounce
• 0.5 cups chopped onion
• 0.25 teaspoons salt
• 0.25 teaspoons ground black pepper
• 1 package frozen hash brown potatoes , 32 ounce

Instructions

1. 1

   Combine sour cream, processed cheese, cream of mushroom soup, onion, salt, and black pepper. Gradually stir in hash browns until evenly coated.

2. 2

   Coat inside of a slow cooker with cooking spray or butter. Add hash brown mixture to slow cooker. Cover, and cook on High for 1 1/2 hours, then reduce heat to Low, and cook for 2 1/2 hours more.