ingredients
30 oz. frozen shredded hashbrowns
1 pound diced ham 1 can cream of mushroom soup
1 tsp onion soup mix
14 C. Sour cream 1 C. unsalted melted butter
6 oz. Pepperidge Mixture of farm herbs for stuffing
2 C. Cheddar cheese, shredded
Instructions
Combine the hashbrowns, chopped ham, onion soup mix, cream of onion soup, and sour cream in a slow cooker. Combine thoroughly.
Top the ham and potato mixture with the cheese.
On top of the cheese, layer the filling.
Drizzle the stuffing with the melted butter.
Cover the crockpot and cook on high for 4 hours.
Serve with the lid removed.
Enjoy !!!
