2	lbs.	frozen hash brown potatoes
2	cups	sour cream
1	can	(10 3/4 oz.) cream of mushroom soup
		dash pepper
2	cups	Velveeta cheese, shredded or cubed
1/2	cup	chopped onions
3/4	tsp.	salt
1/4	tsp.	pepper

Combine all ingredients except potatoes in large bowl; fold in potatoes. Spoon mixture into slow cooker or crockpot. Cover and cook on high for 1 1/2 hours; turn to low and cook 2 1/2 hours longer.

Yield: 10 to 12 servings