Hash Brown Casserole for the Slow Cooker

Name: Hash Brown Casserole for the Slow Cooker
Prep time: 4 h 15 min
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 16
Cuisine: Global
Ingredients: 305 grams condensed cream of mushroom soup, undiluted; 907 grams package frozen hash brown potatoes, thawed; 118 milliliters chopped onion; 0 teaspoons pepper; 473 milliliters shredded processed cheese; 0 teaspoons salt; 473 milliliters sour cream

Hash Brown Casserole for the Slow Cooker is a gluten free recipe with 16 servings. This side dish has 181 calories, 6g of protein, and 12g of fat per serving. This recipe covers 6% of your daily requirements of vitamins and minerals. If you have cream, pepper, onion, and a few other ingredients on hand, you can make it. It is perfect for Autumn. From preparation to the plate, this recipe takes roughly 4 hours and 15 minutes.

Instructions

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.

Ingredients you will need

Cream Of Mushroom Soup

Salt And Pepper

Hash Browns

Sour Cream

Cheese

Onion

Equipment you will use

Bowl

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.

Ingredients you will need

Cooking Spray