Directions
11- Melt cream cheese in microwave and then mix through cream of chicken soup.
22- Place a layer of frozen hash browns in slow cooker
33- Drizzle over some of the cream cheese soup mix
44- Sprinkle some grated cheese
55- Repeat layers until you run out of sauce
66- Cook on low for 6 to 8 hours
Note
1I created this recipe after running out of potatoes and being low on funds not being able to buy potatoes. This would also work well with sliced potatoes instead of hash browns.
2I used Kraft long life cheddar which allowed the long cooking time without burning
Submitted by Renee Cook
1 Review
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Tara
October 10, 2016
I couldn’t wait to make this.. But I didn’t like it. I found it way to cheesy. If I was to make this again I wouldn’t add the cheese. I think the cream cheese is enough.