RECIPE SUBMITTED BY Joanna Stringer Goff
Sour Cream Onion Potato Casserole
(I like to add some kind of hot chopped pepper) we like it hot! Easy side dish or meatless Friday with some good bread.
3 packages (5.2 oz each) dried hash-brown potatoes 3 tablespoons butter or margarine, melted 2 containers (12 oz each) chive-and-onion sour cream potato topper 1 can (10 3/4 oz) condensed cream of mushroom soup 2 cups shredded Cheddar-American cheese blend (8 oz) 5 cups water 1/2 cup french fried onions (from 2.8-oz can)
1 In 3 1/2- to 4-quart slow cooker, stir dried potatoes and butter until mixed. Add potato topper, soup, cheese and water; stir to mix.
2 Cover; cook on Low heat setting 5 to 6 hours. Sprinkle french fried onions over potatoes before serving.
3 packages (5.2 oz each) dried hash-brown potatoes 3 tablespoons butter or margarine, melted 2 containers (12 oz each) chive-and-onion sour cream potato topper 1 can (10 3/4 oz) condensed cream of mushroom soup 2 cups shredded Cheddar-American cheese blend (8 oz) 5 cups water 1/2 cup french fried onions (from 2.8-oz can)
1 In 3 1/2- to 4-quart slow cooker, stir dried potatoes and butter until mixed. Add potato topper, soup, cheese and water; stir to mix.
2 Cover; cook on Low heat setting 5 to 6 hours. Sprinkle french fried onions over potatoes before serving.
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