Fluffier than the shredded cheesy potatoes. For added zing, I like to use the "O'Brien" variety of frozen hash browns that comes with bits of red pepper and onion in it. For super-fast prep, use dried minced onion and the prepackaged shredded cheese.

Posted on: May 7, 2008

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Ingredients

2 lbs frozen cubed hash brown potatoes

16 ounces sour cream

1 (10 3/4 ounce) can cream of chicken soup

2 cups cheddar cheese, shredded

1/2 cup onion, chopped

3/4 teaspoon salt

1/4 teaspoon pepper

Directions

1
Mix all ingredients in large bowl.
2
Spray crockpot with non-stick cooking spray.
3
Turn ingredients into crockpot.
4
Cook on Low for 5 to 6 hours.

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Nutrition Facts
Serving Size 1 (333g) Recipe makes 6 servings The following items or measurements are not included below: 1/4 teaspoon pepper
Calories 497
Calories from Fat 297		(59%)
Amount Per Serving		%DV
	Total Fat 33.1g	50%
	Saturated Fat 19.4g	97%
	Monounsaturated Fat 9.4g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 78mg		26%
Sodium 933mg		38%
Potassium 628mg		17%
Total Carbohydrate 35.7g		11%
	Dietary Fiber 2.3g	9%
	Sugars 1.2g
Protein 16.4g		32%
Vitamin A 987mcg		19%
Vitamin B6 0.2mg		9%
Vitamin B12 0.6mcg		9%
Vitamin C 14mg		23%
Vitamin E 0mcg		2%
Calcium 389mg		38%
Iron 2mg		13%
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Ingredients

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