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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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Ingredients:
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
3 tablespoons butter, melted |
1 package (30 ounces) frozen shredded hash brown potatoes, thawed |
2 cups (8 ounces) shredded cheddar cheese |
1 cup (8 ounces) sour cream |
Directions:
1. In a 3-qt. slow cooker coated with cooking spray, combine the soups and butter. Stir in potatoes.
2. Cover and cook on low for 3-4 hours or until potatoes are tender. Stir in cheese and sour cream. Cover and cook 15-30 minutes longer or until heated through. Yield: 10 servings.
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