1 (28-32 oz) bag frozen Ore-Ida hashbrowns
1 (10.75 oz) can Campbell’s cream of chicken soup (I used 98% fat free)
1 cup Daisy sour cream (I used light)
1 1/2 cups Kraft sharp cheddar cheese
2 tablespoons Land O’ Lakes butter, melted
2 tablespoons diced onion
1/2 cup sharp Kraft cheddar cheese (optional topping)
green onions, sliced (optional topping)
Spray slow cooker with non-stick cooking spray. Place all ingredients, except for 1/2 cup sharp cheddar cheese if you are using it as a topping, in a 4-5 quart slow cooker and mix until completely incorporated. Place lid on top of slow cooker and cook on low for 4-5 hours.
Remove lid and top potatoes with additional 1/2 cup cheddar cheese. Let cook for 10-15 more minutes or until cheese starts to melt.