What you need:
1-2 bags frozen hashbrowns (I like the diced not shredded potatoes)
Cheese Sauce ingredients
How to make it:
Spray your crock with non-stick cooking spray.
Dump in potatoes.
Mix cheese sauce ingredients in a large bowl (if I'm making a big batch, 2 bags of hashbrowns, I use the whole can of c of m soup and add a little extra sour cream, shredded cheddar and 6 green onions).
Pour mixture over potatoes and spread over top.
Cook on high about an hour or until sauce starts to thin and potatoes are no longer frozen, mix well, cook an additional 2-3 hours on high or until heated through and looking yummy!
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