32 oz pkg frozen shredded hashbrowns
2 12oz containers of sour cream
2 10 3/4 cans of cream of mushroom soup
1/4 cup of milk
chopped onion to taste
seasoned salt and pepper to taste
6 to 9 slices of American cheese
1/2 cup of butter sliced

Combine all ingredients except cheese and butter in a large bowl. Mix well. In a slow cooker, alternate layers of the hashbrown mixture and cheese, beginning and ending with the hashbrowns. Top with butter. Cover and cook on high setting for 1 1/2 hours; turn to low, cook 2-1/2 hours longer, or until potatoes are tender.

(I added sliced ham in my layers and my family loved it!)

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