Ingredients
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted3 tablespoons butter, melted1 package (30 ounces) frozen shredded hash brown potatoes, thawed2 cups shredded cheddar cheese1 cup sour cream Minced fresh parsley, optional
Preparation
In a 3-qt. slow cooker coated with cooking spray, combine the soups and butter. Stir in potatoes.
Cover and cook on low for 3-4 hours or until potatoes are tender. Stir in cheese and sour cream. Cover and cook 15-30 minutes longer or until heated through. If desired, top with additional shredded cheddar cheese and minced fresh parsley.
