2 cups sour cream 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted 2 cups shredded processed cheese 1/2 cup chopped onion 1/4 teaspoon salt 1/4 teaspoon pepper 1 (32 ounce) package frozen hash brown potatoes, thawed

In a large bowl, stir together the sour cream, cream of mushroom soup, cheese, onion, salt and pepper. Gradually mix in the hash browns until evenly coated. Coat the inside of a slow cooker with cooking spray or butter. Spoon the hashbrown mixture into the slow cooker. Cover, and cook on High for 1 1/2 hours, then reduce heat to Low, and cook for an additional 2 1/2 hours.