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Hash Brown Casserole for the Slow Cooker Recipe

Recipe by: Gena Rowan

"The traditional hash brown casserole side dish is made even easier. Prepare ahead of time and start cooking when you need to. This dish is also great to take to parties."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook4 h
  • Ready In4 h 15 m
  • 1In 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.
  • 2Coat 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.
Footnotes
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
Ingredients
  • 16 servings
  • 198 cals
  • 2 cups sour cream
  • 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
  • 2 cups shredded processed cheese
  • 1/2 cup chopped onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (32 ounce) package frozen hash brown potatoes, thawed
Nutrition

Amount per serving ( 5 total)

  • Calories:
    198
    10%
  • Fat:
    16.2
    25%
  • Carbs:
    14.8
    5%
  • Protein:
    6.5
    13%
  • Cholesterol:
    30
    10%

Based on a 2,000 calorie diet

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