* 2 pounds frozen hash brown potatoes, thawed * 2 cups sour cream * 1 can (10 3/4 oz) cream of mushroom soup * dash pepper * 2 cups Velveeta cheese, shredded or cubed * 1 medium onion, chopped * 3/4 teaspoon salt * 1/4 teaspoon pepper
PREPARATION: Combine all ingredients except potatoes in large bowl; fold in potatoes. Spoon mixture into slow cooker or crockpot. Cover and cook on high for 1 1/2 hours; turn to low and cook 2 to 2 1/2 hours longer. Serves 10.
