Ingredients
3
packages (5.2 ounces each) hash brown potato mix
3
tablespoons butter or margarine, melted
5
cups water
1
can (10 3/4 ounces) condensed cream of mushroom soup
2
containers (12 ounces each) chive and onion sour cream potato topper
2
cups shredded Cheddar and American cheese blend (8 ounces)
1/2
cup French-fried onions (from 2.8-ounce can)
Preparation
Toss potatoes (dry) and butter in 3 1/2- to 4-quart slow cooker. Stir in water, soup, potato topper and cheese.
Cover and cook on low heat setting 5 to 6 hours or until liquid is absorbed.
To serve, sprinkle onions on top. Potatoes will hold on low heat setting up to 2 hours.
