Guest guest Posted January 13, 2009 Report Share Posted January 13, 2009 Cottage Potatoes 2 lbs. frozen hash brown potatoes 2 cups sour cream 1 can (10 3/4 oz.) 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 Combine all ingredients except potatoes in large bowl; fold in potatoes. Spoon mixture into slow cooker or crockpot. Cover and cook on high for 1 1/2 hours; turn to low and cook 2 1/2 hours longer. Yield: 10 to 12 servings Quote Link to comment Share on other sites More sharing options...
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