Linda Henely, Lake Mills, IA
Iowa REC News, May 1992

1 pkg hashbrowns (32 oz)
1 can soup, cream of mushroom
1/2 cup margarine
1 can soup, cheddar cheese
1 cup sour cream

1. Put hashbrowns in Crockpot.

2. Mix soups and sour cream together.

3. Pour over hashbrowns.

4. Cut up margarine and stir into hashbrowns.

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

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