Hash Brown Potato Casserole
- 1 package Hashbrowns (32 oz size)
- 1 can Cream of Mushroom soup
- 1/2 cup Margarine
- 1 can Cheddar Cheese soup
- 1 cup Sour cream
Put hashbrowns in crock pot. Mix soups and sour cream together. Pour over hash browns. Cut up margarine and stir into hashbrowns.
Cook on low for 4 to 6 hours, stirring occasionally.
Note: This time, I added almost a full bottle of real bacon bits. I like it with and without. For the hashbrowns, I used shredded first time and southern this time, both good. I used a small can of Cream of Chicken soup instead of the Mushroom soup. Everyone loved this and wanted the recipe.
By Christi from Paducah, KY
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