Ingredients

1 tablespoon butter

1 small onion diced

3 cloves garlic finely chopped

2 bags (20 oz each) refrigerated shredded hash brown potatoes

3 cups shredded Cheddar cheese (12 oz)

2 cups sour cream

1 can (10 1/2 oz) condensed cream of mushroom soup

1/4 cup water

1/2 teaspoon pepper

1/4 teaspoon salt

Directions

Step 1)Spray 5-quart slow cooker with cooking spray.

Step 2)In 8-inch skillet melt butter over medium heat. Cook onion and garlic in butter, stirring frequently 2 to 3 minutes or until translucent and soft.

Step 3)In large bowl stir onion mixture and remaining ingredients until well combined.

Step 4)Place in slow cooker. Cover and cook on Low heat setting 3 hours; stir. Cover and cook on Low heat setting 2 to 3 hours longer or until center of casserole reaches at least 165°F and edges are bubbly. Stir