Hash Brown Casserole for the Slow Cooker
Recipe information
Recipe Icon - Master recipes
Cooking:
15 min.
Recipe Icon - Master recipes
Servings per container:
16
Recipe Icon - Master recipes
Source:

Ingredients for - Hash Brown Casserole for the Slow Cooker

1. Sour cream - 2 cups
2. Condensed cream of mushroom soup, undiluted - 1 (10.75 ounce) can
3. Shredded processed cheese - 2 cups
4. Chopped onion - ½ cup
5. Salt - ¼ teaspoon
6. Pepper - ¼ teaspoon
7. Frozen hash brown potatoes, thawed - 1 (32 ounce) package

How to cook deliciously - Hash Brown Casserole for the Slow Cooker

1. Stage

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.

2. Stage

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.