Hash Brown Casserole for the Slow Cooker
Recipe by Gena Rowan from allrecipes.com
Dinner,Side Dish 4 Hr. 15 Mins.
Ingredients
16
16 servings
- •2 cups sour cream
- •1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
- •2 cups shredded processed cheese
- •½ cup chopped onion
- •¼ teaspoon salt
- •¼ teaspoon pepper
- •1 (32 ounce) package frozen hash brown potatoes, thawed
Instructions
- In a large bowl, stir together the sour cream, cream of mushroom soup, cheese, onion, salt and pepper. Gradually mix in the hash browns until evenly coated.
- Coat the inside of a slow cooker with cooking spray or butter. Spoon the hashbrown mixture into the slow cooker. Cover, and cook on High for 1 1/2 hours, then reduce heat to Low, and cook for an additional 2 1/2 hours.
Nutritional Facts
Per 16 servings
- Calories: 198
- Carbohydrate: 15g
- Fat: 16g
- Fiber: 1g
- Protein: 7g
- Sugar: 2g
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