Hash Browns Casserole With A Twist

• 284 ml condensed cream of mushroom soup
• 1/2 cup of finely chopped onion
• 1 cup fat free sour cream
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 kg frozen hash browns
• 1 cup grated cheddar cheese
• 6 cooked sliced breakfast sausage or 6 slices cooked cut up bacon
• Topping (their version)
• 1 tablespoon hard margarine or 1 tablespoon butter
• 1/4 cup corn flake crumbs
• My topping
• 1/2 cup grated cheddar cheese

1. Stir first 5 ingredients in large bowl.If you are adding the sausages and/or bacon (ham would probably be great too),mix them in as well.
2. Add hashbrowns and the 1 cup grated cheese.Put into slow cooker.Cover Cook on high for 3-4 hours.
3. Topping:(their version).
4. Melt margarine in small saucepan.Stir in cornflake crumbs.Saute until crisp.Scatter over top before serving.
5. If you would like my topping,you would put the mixture into a large casserole dish after cooking,Pack down and sprinkle the 1/2 cup grated cheddar cheese.I then put it in the oven on broil until the cheese gets bubbly and possibly starts to go brown.

condensed cream, onion, sour cream, salt, pepper, browns, cheddar cheese, sausage, topping, margarine, flake crumbs, my topping, cheddar cheese

Taken from www.food.com/recipe/hash-browns-casserole-with-a-twist-116178 (may not work)