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