It's been forever since I've posted a recipe and since I'm getting ready for Easter dinner I am inspired to share one of my favorite side dishes with you all. It's a dump it and leave it recipe for the crock pot, a preferred method of cooking for me.
Creamy Hash-brown Potatoes
Ingredients
1 pkg southern style hashbrowns
1 can Cream of potato soup
2 cups shredded Colby Jack Cheese
1 cup sour cream
1/4 tsp pepper
1/8 tsp salt
1 carton chive and onion cream cheese
Put all the ingredients in the crock pot except for the cream cheese. Cook on low for 3 1/2 to 4 hours. Stir in cream cheese and serve. Easy peasy!
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