Monday, December 1, 2014

Slow Cooker Hashbrown Casserole

My friend, Val, brought this to school for a luncheon, and it was fabulous. This is a nice potluck dish that you can just mix together and throw in the slow cooker. 


Ingredients

1 - 26-32 ounce bag frozen hash browns
1 - 8 oz container sour cream
1 - 10.5 oz can cream of chicken soup
¼ - cup onion, chopped fine
1½ - cups shredded cheddar cheese
½ - cup butter, melted
salt and pepper, to taste (about ¼ teaspoon each)


Directions

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. 

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.
 
Makes 8-10 servings.
 
Recipe Source - Stockpiling Moms

Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
Ingredients
  • 1 - 26-32 ounce bag frozen hash browns
  • 1 - 8 oz container sour cream
  • 1 - 10.5 oz can cream of chicken soup
  • ¼ - cup onion, chopped fine
  • 1½ - cups shredded cheddar cheese
  • ½ - cup butter, melted
  • salt and pepper, to taste (about ¼ teaspoon each)
Instructions
  1. In a large bowl add the hash browns thawed or frozen, sour cream, soup, onion, shredded cheese and melted butter.
  2. Mix to combine.
  3. 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).
  4. Sprinkle salt and pepper on top cover, and cook on low for 4-5 hours or until done.
  5. The casserole should be crispy on the sides and bubbly throughout.
  6. Serve and enjoy!
- See more at: http://www.stockpilingmoms.com/2013/10/crockpot-hashbrown-casserole/#sthash.ktToEJkk.dpuf
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
Ingredients
  • 1 - 26-32 ounce bag frozen hash browns
  • 1 - 8 oz container sour cream
  • 1 - 10.5 oz can cream of chicken soup
  • ¼ - cup onion, chopped fine
  • 1½ - cups shredded cheddar cheese
  • ½ - cup butter, melted
  • salt and pepper, to taste (about ¼ teaspoon each)
Instructions
  1. In a large bowl add the hash browns thawed or frozen, sour cream, soup, onion, shredded cheese and melted butter.
  2. Mix to combine.
  3. 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).
  4. Sprinkle salt and pepper on top cover, and cook on low for 4-5 hours or until done.
  5. The casserole should be crispy on the sides and bubbly throughout.
  6. Serve and enjoy!
- See more at: http://www.stockpilingmoms.com/2013/10/crockpot-hashbrown-casserole/#sthash.ds1yDFP9.dpuf
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
Ingredients
  • 1 - 26-32 ounce bag frozen hash browns
  • 1 - 8 oz container sour cream
  • 1 - 10.5 oz can cream of chicken soup
  • ¼ - cup onion, chopped fine
  • 1½ - cups shredded cheddar cheese
  • ½ - cup butter, melted
  • salt and pepper, to taste (about ¼ teaspoon each)
Instructions
  1. In a large bowl add the hash browns thawed or frozen, sour cream, soup, onion, shredded cheese and melted butter.
  2. Mix to combine.
  3. 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).
  4. Sprinkle salt and pepper on top cover, and cook on low for 4-5 hours or until done.
  5. The casserole should be crispy on the sides and bubbly throughout.
  6. Serve and enjoy!
- See more at: http://www.stockpilingmoms.com/2013/10/crockpot-hashbrown-casserole/#sthash.ds1yDFP9.dpuf

1 comment:

Rebekah Hills said...

Yumm!! That sounds delicious! :)

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