Ingredients
6
6 servings
- •3 tablespoons unsalted butter
- •1 cup chopped onion
- •1 (20 ounce) package refrigerated hash browns (such as Simply Potatoes®)
- •1 (10.5 ounce) can condensed cream of mushroom soup
- •2 cups shredded sharp Cheddar cheese, divided
- •1 cup sour cream
- •1 teaspoon garlic powder
- •1 teaspoon salt, or more to taste
- •½ teaspoon freshly ground black pepper, or more to taste
- •1 tablespoon sliced green onions, or to taste
Instructions
- Line a slow cooker with a slow cooker liner or spray with cooking spray.
- Melt butter in a skillet over medium heat and cook onion until soft and translucent, 5 to 6 minutes.
- Place onion, hash browns, mushroom soup, 1 1/2 cups Cheddar cheese, sour cream, garlic powder, salt, and pepper in the slow cooker. Stir until well combined.
- Cook on High until hash browns are tender, 2 1/2 to 3 hours. Top with remaining 1/2 cup Cheddar cheese and cook until cheese is melted, 15 to 20 minutes. Top with green onions.
Nutritional Facts
Per 6 servings
- Calories: 416
- Carbohydrate: 25g
- Fat: 35g
- Fiber: 2g
- Protein: 14g
- Sugar: 2g
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