| | Directions | | Thaw potatoes. Melt butter in large bowl, then add in remaining ingredients. Then, add potatoes. Pour into sprayed crockpot. Heat on low for 4-6 hours, stirring occasionally (especially if your crockpot is hot like mine!) I usually double this recipe for a group of 20 or so. You can also bake this in the oven with cheese on top. I think it is 350 for 45 minutes or an hour. This freezes well after mixing/before baking. |
|
|
| Ingredients | | - |  | 1 package frozen cubed hash browns (2 lb bag) |
| - | | 6 ounces sour cream |
| - | | 10 ounces cheddar cheese, shredded |
| - | | 1 can cream of chicken soup (or mushroom) |
| - | | 1 stick butter |
| - | | 1 teaspoon Salt |
| - | | 1/4 teaspoon pepper |
| - | | 1/2 onion, chopped fine (or use powder to taste-picky kids!) (medium) |
| |
| |
