Hash Brown Casserole

By á-47

Ingredients

• 1 Tbsp. butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 6 cups frozen hash brown potatoes
• 3/4 cup shredded mozzarella cheese
• 6 eggs
• 1/2 tea. dried thyme leaves
• 1/2 ta. salt
• 1/8 tea. pepper
• 1 (5 oz) can evaporated milk
• 1.2 cup shredded Cheddar Cheese
• 2 Tbsp. chopped parley
• Option: Add bacon or breakfast sausage

Preparation

Step 1

Spray inside of a 3 1/2 qt. slow cooker with nonstick cooking spray. In skillet, melt butter over medium heat. Add onion and garlic, cook and stir until crisp-tender. Let cool about 10 minutes.

Place 1/3 of the frozen hash brown potatoes in the slow cooker. Add 1/3 of onion mixtur3e and 1/3 of the mozzarella cheese. Repeat layers, ending with the cheese.

In medium bowl, beat eggs, seasonings, and milk until blended. Pour over the ingredients in the slow cooker, cover and turn on low. Cook for 10-12 hours, until set. Sprinkle with Cheddar cheese and parsley; let stand until cheese melts, then serve.