Hash Brown Casserole for the Slow Cooker

european french russian breakfast main soup sour savory umami medium fast

Prep

14 min

Cook

57 min

Total

71 min

Ingredients (7)

2 cups sour cream g

2 cups shredded processed cheese g

1 (10.5 ounce) can condensed cream of mushroom soup, undiluted g

½ cup chopped onion g

¼ teaspoon salt g

¼ teaspoon ground black pepper g

1 (32 ounce) package frozen hash brown potatoes, thawed g

Nutrition

kcal

fat

carbs

protein

Instructions

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.