Description
A delicious and easy-to-make crockpot hashbrown casserole.
Ingredients
Scale
- 1 bag (30 oz) frozen hashbrowns
- 2 cups shredded cheddar cheese
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1/2 cup chopped onion
- 1/4 cup melted butter
- Salt and pepper to taste
Instructions
- In a large bowl, combine hashbrowns, cheddar cheese, cream of chicken soup, sour cream, onion, melted butter, salt, and pepper.
- Mix well until all ingredients are combined.
- Transfer the mixture to a greased crockpot.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Stir occasionally if possible. Serve hot.
Notes
- For a crunchier topping, add extra cheese on top in the last 30 minutes of cooking.
- Can substitute cream of mushroom soup for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Side Dish
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg
Keywords: crockpot hashbrown casserole, hashbrown casserole, easy casserole, vegetarian casserole