Slow-Cooker Hash Brown Casserole

By LynnWelch

Lauren Gordon, a Philadelphia native, graduated from Temple University's School of Communications and Theater in 2010 with a focus in Magazine Journalism. 

Immediately after graduation, Lauren became the Assistant Editor of Philadelphia RowHome Magazine and since has done a multitude of freelance work for local publications.

Though writing is her first passion, food is a close second. In her time spent as an active journalist, she has done a lot of coverage on the local foodie culture. It is likely that you'll find her in her Brooklyn apartment baking or on her couch binge watching Netflix while she crafts.

Ingredients

• 6 potatoes, shredded
• 1 can cream of chicken soup
• 1 stick butter, melted
• 1/2 Cup chopped onion
• 2 Cups grated Cheddar cheese

Details

Servings 1
Adapted from thedailymeal.com

Preparation

Step 1

Place potatoes in a greased 3 quart slow cooker. Season with salt and pepper. In a bowl, mix together onions, cream of chicken soup, and melted butter.

 
Pour soup mixture over potatoes; top with Cheddar cheese. 

Cook on low for 3 hours.