You may also like
Categories:Viewed: 52 - Published at: 7 years ago
Ingredients
- 2 lbs frozen hash brown potatoes (plain, unseasoned)
- 1 (8 ounce) package Velveeta cheese
- 1 (10 3/4 ounce) can Campbell's Cream of Mushroom Soup
- 1 pint half-and-half cream
- 1/4 cup butter
- 1 1/2 cups cheddar cheese (shredded)
Method
- Spray the bottom of crock pot with non-stick spray. I use Pam when I have it on hand or I use one of the new crock pot cooking liners for quick cleanup.
- Spread the potatoes on the bottom of crock pot.
- Simmer all remaining ingredients just until cheese is melted and well incorporated. Do not bring to a boil.
- Pour cheese mixture over top of potatoes.
- Cover and cook on low setting for 7-9 hours or on high setting for 3-4 hours. Cooking time may vary depending on individual crock pots.
