Description
A creamy and cheesy hashbrown casserole made in a crockpot overnight.
Ingredients
Scale
- 1 bag frozen hashbrowns (30 oz)
- 1 can cream of chicken soup (10.5 oz)
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1/2 cup melted butter
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine hashbrowns, cream of chicken soup, sour cream, melted butter, onion powder, garlic powder, salt, and pepper.
- Mix in 1 cup of cheddar cheese.
- Transfer the mixture to a greased crockpot.
- Top with remaining cheddar cheese.
- Cover and cook on low for 6-8 hours, or overnight.
Notes
- For extra flavor, add cooked bacon or sausage.
- Can be served as a side dish or breakfast.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Side Dish
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg
Keywords: hashbrown casserole crockpot overnight