Slow Cooker Hash Browns Casserole

photo by Chef Decadent1

- Ready In:
- 5hrs 5mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 10 ounces cream of mushroom soup
- 1⁄2 cup finely chopped onion
- 1 cup fat free sour cream
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 kg frozen hash browns
- 1 cup grated sharp cheddar cheese
- 1 tablespoon butter
- 1⁄4 cup corn flake crumbs
directions
- Stir first 5 ingredients in large bowl.
- Add potatoes and cheese.
- Place in crockpot and cover.
- Cook on high 3-4 hours.
- Melt butter in small frying pan.
- Stir in cornflakes and cook until crisp.
- Scatter over potatoes and serve.
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Reviews
-
This was very easy and tasty. I used a 2-lb. bag of hash browns (the cubed style) and put them into the slow cooker frozen. I omitted the salt due to the soup and cheese and it was salty enough for our family. I cooked it for 8 hours on low and the texture of the potatoes was great. The sour cream added some tartness to this dish. I'll bet some bacon bits would be good in this too. This worked well with our busy work/school week schedule and provided an easy, hot side dish. Thanks Jennygal.
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An overwhelming success, and so tasty! Easy as pie to make. I omitted the corn flake crumbs as I felt the dish didn't need it, but added some grated parmesan cheese to the mix to give it some extra zip. I also used onion powder instead of diced onion. My husband and I devoured this--it was a great weekend "special" breakfast treat. Thanks so much for posting--will make again!
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Tweaks
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An overwhelming success, and so tasty! Easy as pie to make. I omitted the corn flake crumbs as I felt the dish didn't need it, but added some grated parmesan cheese to the mix to give it some extra zip. I also used onion powder instead of diced onion. My husband and I devoured this--it was a great weekend "special" breakfast treat. Thanks so much for posting--will make again!
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