Description

During the holidays or times when oven space is at a premium, it is nice to have the option of using a slow cooker to make some of the dishes. This one is a definite win because the casserole is amazingly good.

Ingredients

• 26-32 oz. bag frozen hash browns
• 8 oz. sour cream
• 10.5 oz. can cream of chicken soup or your favorite creamy soup
• ¼ c. onion, finely chopped
• 1 1/2 c. shredded Cheddar cheese
• 1/2 c. butter, melted
• 1/4 t. salt
• 1/8 -1/4 t. freshly ground black pepper

Steps

1. In a large bowl, add hash browns- thawed or frozen, sour cream, soup, onion, shredded cheese and melted butter. Mix to combine. (Make it vegetarian by using cream of potato, cream of celery or cream of broccoli soup.)
2. Line a 4 quart slow cooker with a slow cooker liner for easy clean up. Spray the liner with non-stick cooking spray.
3. Spoon the mixture into the slow cooker. Season with the salt and pepper, cover, and cook on Low 4-5 hours or until crispy on the sides and bubbly in the center.