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Thanks to Sharla for sharing this recipe with us!

Makes 6 cups.

There is also a baked version of this casserole if you prefer.

Hash Brown Casserole (Slow Cooker Version)
 • 10 oz. Condensed Cream of Mushroom
 • Soup
 • 1/2 cup finely chopped onion
 • 1 cup non-fat sour cream
 • 1 tsp. salt
 • 1/4 tsp. pepper
 • 2 1/4 lbs.Frozen hash brown potatoes
 • 1 cup grated sharp cheddar cheese
 • 1 tbsp. hard margarine or butter
 • 1/4 cup corn flake crumbs
 • Optional: Add chopped up ham to make a
   complete meal.
 1.  Stir first 5 ingredients in large
 1.  bowl.
 2.  Add potato and cheese.
 3.  Turn into slow cooker.
 4.  Cover and cook on high for 3-4 hours.
 5.  Melt margarine in small saucepan.
 6.  Stir in corn flake crumbs and saute until crisp.
 7.  Scatter over top before serving.


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