Crockpot Hashbrown Casserole
1 - 26-32
bag frozen hash browns
1 - 8
container sour cream
1 - 10.5
can cream of chicken soup
1 ½ -
shredded cheddar cheese
salt and pepper
to taste (about ¼ teaspoon each)
In a large bowl add the hash browns thawed or frozen, sour cream, soup, onion, shredded cheese and melted butter.
Mix to combine.
Spoon hash brown mixture in a 4 quart slow cooker that has been sprayed with non stick spray (I had put in a liner and sprayed the liner too).
Sprinkle salt and pepper on top cover, and cook on low for 4-5 hours or until done.
The casserole should be crispy on the sides and bubbly throughout.
Serve and enjoy!
Crockpot Hashbrown Casserole https://www.stockpilingmoms.com/crockpot-hashbrown-casserole/