Crockpot Hashbrown Casserole
Hash browns are delicious, especially with some extra ingredients to dress them up. Try this casserole as a side dish for chicken or brunch.
- 32 ounces frozen diced potatoes
- 2 cups sour cream
- 10 ounces cream of chicken soup
- 2 cupscheddar cheese, grated
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon parsley flakes
Preparation time 5mins
Cooking time 245mins
Adapted from bunsinmyoven.com
Add all ingredients except for the parsley to the slow cooker. Stir well to combine.
Set slow cooker to low and cook for 4 hours or until potatoes are tender.
Stir well and sprinkle with parsley before serving.