Ingredients
2
packages (5.2 ounces each) Betty Crocker™ hash brown potatoes
2
tablespoons butter or margarine, melted
2
cups water
1
can (10 3/4 ounces) condensed reduced-sodium cream of mushroom soup
1
can (11 ounces) whole kernel corn, red and green peppers, undrained
1
container (12 ounces) chive-and-onion sour cream potato topper
1 1/2
cups shredded Cheddar and American cheese blend (6 ounces)
1/2
pound fully cooked ham, diced
Preparation
Toss dry potatoes and butter in 3 1/2- to 4-quart slow cooker. Stir in remaining ingredients just until blended.
Cover and cook on low heat setting 5 to 6 hours.
