Hash Brown Casserole for the Slow Cooker

45 Reviews

Prep: 15 min
Cook: 4 hr
Ready In: 4 hr 15 min

“The traditional hash brown casserole side dish is made even easier. Prepare ahead of time and start cooking when you need to. This dish is also great to take to parties.” - by Gena Rowan

Ingredients

2 cups sour cream
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
2 cups shredded processed cheese
1/2 cup chopped onion
1/4 teaspoon salt
1/4 teaspoon pepper
1 (32 ounce) package frozen hash brown potatoes, thawed

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Metric US

Original recipe yields 16 servings

Directions

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.
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.

Nutrition

Amount Per Serving (16 total)

Calories
198 cal
10%

Fat
16.2 g
25%

Carbs
14.8 g
5%

Based on a 2,000 calorie diet

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Reviews (45)

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234

G Pendleton

Jun. 16, 2008

"This is a classic recipe everyone will love. I make mine a little different. Instead of cream of mushroom, I use cream of chicken and instead of processed cheese I use cheddar. It's a must try that wi..." See morell become a tradition."

169

cmseliga

Mar. 18, 2008

"This is a fantastic recipe. Very sinful and delicious. I recommend not only following the directions but using the right ingredients. It's pretty obnoxious to give a bad review based on your own inabi..." See morelity to follow directions. "

TXCUTIE920

Dec. 26, 2007

"Very good! I gave this a 4 only because all of the cheese was a bit overwhelming. Next time I'll either add some meat to it and make it into a main dish or scale back on the sour cream...." See more"

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