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Ingredients
1 10 3/4 oz) Can condensed cream of mushroom soup with roasted garlic
1 (8 oz) Container sour cream
1 1/2 Cups shredded Colby Jack cheese
1 (32 oz) Package frozen cubed hash brown potatoes
Instructions
Spray a 4 to 6 quart crockpot with cooking spray. Combine soup, sour cream and cheese in medium bowl and mix well. Pour half of potatoes into prepared crockpot. Top with half of sour cream mixture. Top with rest of potatoes, then remaining sour cream mixture. Spread evenly. Cover and cook on HIGH for 3 1/2 to 4 1/2 hours.