Ingredients
1
tablespoon butter
1
small onion, diced
3
cloves garlic, finely chopped
2
bags (20 oz each) refrigerated shredded hash brown potatoes
3
cups shredded Cheddar cheese (12 oz)
2
cups sour cream
1
can (10 1/2 oz) condensed cream of mushroom soup
1/4
cup water
1/2
teaspoon pepper
1/4
teaspoon salt
Preparation
Spray 5-quart slow cooker with cooking spray.
In 8-inch skillet, melt butter over medium heat. Cook onion and garlic in butter, stirring frequently, 2 to 3 minutes or until translucent and soft.
In large bowl, stir onion mixture and remaining ingredients until well combined.
Place in slow cooker. Cover and cook on Low heat setting 3 hours; stir. Cover and cook on Low heat setting 2 to 3 hours longer or until center of casserole reaches at least 165°F and edges are bubbly. Stir.
