Cheesy Hashbrown Casserole Crockpot
Equipment
- 1 Slow cooker or crockpot
- 1 large mixing bowl
- 1 Wooden spoon or spatula
- 1 measuring cup set
- 1 cheese grater
Ingredients
- 30 ounces Frozen hashbrowns thawed
- 2 cups Cheddar cheese shredded
- 1 cup Sour cream
- 1 can Cream of chicken soup 10.5 ounces
- 1/2 cup Onion finely chopped
- 1/4 cup Butter melted
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
Instructions
- In a large mixing bowl, combine the thawed hashbrowns, shredded cheddar cheese, sour cream, cream of chicken soup, chopped onion, melted butter, salt, and pepper.
- Stir the mixture well with a wooden spoon or spatula until all the ingredients are thoroughly combined.
- Lightly grease the inside of the slow cooker with cooking spray or a small amount of melted butter.
- Transfer the hashbrown mixture into the slow cooker, spreading it evenly.
- Cover and cook on low for 4 hours or until the hashbrowns are tender and the cheese is melted and bubbly.
- Once cooked, turn off the slow cooker and allow the casserole to rest for 10 minutes before serving.
Notes
For added flavor, consider mixing in cooked bacon bits or diced ham before cooking. You can also top the casserole with additional cheese or crushed cornflakes for a crunchy topping. Be sure to keep the lid on the slow cooker during cooking to retain moisture and prevent the casserole from drying out.
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