Slow Cooker Hash Brown Casserole
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- 2 bags (24 ounces each) frozen hash brown potatoes, partially thawed
- 2 packages (8 ounces each) cream cheese
- 2 envelopes Hidden Valley Ranch dressing mix
- 2 cans cream of potato soup
Put hash brown potatoes in slow cooker. Combine remaining ingredients in a bowl; stir well then add to potatoes. Gently stir to blend. Cook on low 7 to 8 hours. Stir before serving.