Ingredients
3
packages (5.2 oz each) dried hash-brown potatoes
3
tablespoons butter or margarine, melted
2
containers (12 oz each) chive-and-onion sour cream potato topper
1
can (10 3/4 oz) condensed cream of mushroom soup
2
cups shredded Cheddar-American cheese blend (8 oz)
5
cups water
1/2
cup french fried onions (from 2.8-oz can)
Preparation
In 3 1/2- to 4-quart slow cooker, stir dried potatoes and butter until mixed. Add potato topper, soup, cheese and water; stir to mix.
Cover; cook on Low heat setting 5 to 6 hours. Sprinkle french fried onions over potatoes before serving.
