Ingredients
- 4 cups frozen shredded hash brown potatoes (or diced potatoes)
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup (or cream of mushroom for vegetarian)
- 2 cups shredded cheddar cheese
- 1/2 cup chopped onions (optional)
- 1/4 cup melted butter
- Salt and pepper to taste
- 1 cup shredded mozzarella or more cheddar cheese for topping (optional)
- Cooked and crumbled bacon or chopped green onions for garnish (optional)
Instructions
- In a large bowl, combine the sour cream, cream of chicken soup, melted butter, and half of the shredded cheddar cheese. Mix well.
- Add the frozen potatoes and chopped onions (if using) to the bowl. Stir to coat everything evenly.
- Season with salt and pepper to taste.
- Pour the mixture into your crockpot and spread it out evenly.
- Sprinkle the remaining cheddar cheese on top.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the potatoes are tender and the cheese is melted and bubbly.
- (Optional) Before serving, garnish with cooked bacon bits and/or chopped green onions.
- Serve hot and enjoy!
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