CROCKPOT HASHBROWN CASSEROLE

By gbvampy1

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)

Preparation

Step 1

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.