Crockpot Hashbrown Casserole

Photo by Diana L.
Adapted from stockpilingmoms.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from stockpilingmoms.com

Ingredients

  • Ingredients

  • 1

    - 26-32 ounce bag frozen hash browns

  • 1

    - 8 oz container sour cream

  • 1

    - 10.5 oz can cream of chicken soup

  • 1/4

    - cup onion, chopped fine

  • 1 1/2

    - cups shredded cheddar cheese

  • 1/2

    - cup butter, melted

  • salt and pepper, to taste (about 1/4 teaspoon each)

Directions

Instructions In a large bowl add the hash browns thawed or frozen, sour cream, soup, onion, shredded cheese and melted butter. Mix to combine. Spoon hash brown mixture in a 4 quart slow cooker that has been sprayed with non stick spray (I had put in a liner and sprayed the liner too). Sprinkle salt and pepper on top cover, and cook on low for 4-5 hours or until done. The casserole should be crispy on the sides and bubbly throughout. Serve and enjoy!

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