Hash Brown Casserole

Ingredients

• 1 package frozen Hashbrowns (32 oz size)
• 1 can Cream of Mushroom soup
• 1/2 cup Margarine
• 1 can Cheddar Cheese soup
• 1 cup Sour cream

Directions

Put hashbrowns in crock pot. Mix soups and sour cream together. Pour over hash browns. Cut up margarine and stir into hashbrowns.

Cook on low for 4 to 6 hours, stirring occasionally.

Comments:

This time, I added almost a full bottle of real bacon bits. I like it with and without. For the hashbrowns, I used shredded first time and southern this time, both good. I used a small can of Cream of Chicken soup instead of the Mushroom soup. Everyone loved this and wanted the recipe.

By Christi from Paducah, KY