Sunday, April 17, 2011

Hash Brown Casserole



Ingredients:

  • 2 cups sour cream
  • 1 can (10 3/4 oz) cream of mushroom soup
  • dash pepper
  • 2 cups Velveeta cheese, shredded or cubed
  • 1/2 cup chopped onions
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pounds frozen hash brown potatoes

Preparation:

In a large bowl, combine sour cream, soup, pepper, cheese, onions, salt and pepper; stir in potatoes. Pour mixture into sprayed or buttered crock pot. Cover and cook on high for 1 1/2 hours; turn to low and cook 2 1/2 hours more.

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