Hash Brown Casserole for the Slow Cooker

Name: Hash Brown Casserole for the Slow Cooker
Total time: 240 min
Yield: 16 Servings
Ingredients: 2 cups sour cream; 2 cups shredded processed cheese; 1 (10.5 ounce) can condensed cream of mushroom soup, undiluted; 🧅 ½ cup chopped onion; 1 (32 ounce) package frozen hash brown potatoes, thawed; 🧂 ¼ teaspoon salt; ¼ teaspoon ground black pepper

Cost $15, save $20

Source: Recommended by CookPal

240 Min
16 Servings
$15

Hash Brown Casserole for the Slow Cooker

Cost $15, save $20

Source: Recommended by CookPal

240 Min
16 Servings
$15

INGREDIENTS

Dairy
- 2 cups sour cream
- 2 cups shredded processed cheese
Canned Goods
- 1 (10.5 ounce) can condensed cream of mushroom soup, undiluted
Vegetables
- 🧅 ½ cup chopped onion
- 1 (32 ounce) package frozen hash brown potatoes, thawed
Spices
- 🧂 ¼ teaspoon salt
- ¼ teaspoon ground black pepper

STEPS

Combine sour cream, processed cheese, cream of mushroom soup, onion, salt, and black pepper. Gradually stir in hash browns until evenly coated.

Coat inside of a slow cooker with cooking spray or butter. Add hash brown mixture to slow cooker.

Cover, and cook on High for 1 1/2 hours, then reduce heat to Low, and cook for 2 1/2 hours more.

NUTRIENTS

Per 1 serving

🔥

198

Calories

7
Protein
15
Carbs
16
Fats

💡 Ensure the hash browns are thawed completely before mixing to avoid uneven cooking.Use a non-stick spray or butter to coat the slow cooker to simplify cleanup.For added flavor, you can mix in cooked bacon bits or chopped green onions before serving.