Slow Cooker Sour Cream and Onion Potato Casserole

By moeself

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

Step 1

1 Toss potatoes (dry) and butter in 3 1/2- to 4-quart slow cooker. Stir in water, soup, potato topper and cheese.
2 Cover and cook on low heat setting 5 to 6 hours or until liquid is absorbed.
3 To serve, sprinkle onions on top. Potatoes will hold on low heat setting up to 2 hours.
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