 |
Cottage Potatoes
 Print Version |
 Email To A Friend
2 pounds frozen hash brown potatoes
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
Combine all ingredients except potatoes in large bowl; fold in potatoes. Spoon mixture into slow cooker or crockpot. Cover and cook on high for 1-1/2 hours; turn to low and cook 2-1/2 hours longer.
Makes 10 to 12 servings.
Print |
Back to Crock Pot Recipes |
Back to Main Recipe Page
|
