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.