Description
A creamy and cheesy hashbrown casserole made effortlessly in a crockpot, perfect for gatherings or a comforting family meal.
Ingredients
Scale
- 2 lbs frozen hashbrowns
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1/2 cup chopped onion
- 1/4 cup melted butter
- Salt and pepper to taste
Instructions
- In a large bowl, combine the frozen hashbrowns, cream of chicken soup, sour cream, cheddar cheese, chopped onion, melted butter, salt, and pepper.
- Mix well until all ingredients are evenly coated.
- Transfer the mixture to a greased crockpot.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the hashbrowns are tender and the cheese is melted.
- Stir before serving and enjoy your creamy casserole!
Notes
- For a spicier version, add diced jalapeños or a dash of hot sauce.
- This dish can be prepared a day in advance and stored in the refrigerator before cooking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Side Dish
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg