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Crockpot Hashbrown Casserole Recipe


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     Crockpot Hashbrown Casserole

Category   Breakfast - Brunch
Sub Category   None

2 cups sour cream
1 can cream of mushroom soup
dash pepper
2 cups Velveeta cheese, shredded or cubed
1/2 cup chopped onions
3/4 tsp salt
1/4 tsp pepper
2 pounds frozen hashbrown potatoes

In a large bowl, combine sour cream, soup, pepper, cheese, onions, salt and pepper; gently stir in potatoes. Spoon mixture into slow cooker. Cover and cook on HIGH for 1 1/2 hours; Turn to LOW and cook 2 1/2 hours longer.

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