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Slow Cooker Hashbrown Casserole Recipe

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This recipe for Slow Cooker Hashbrown Casserole, by , is from The Duke Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angie Duke-Haynes
Added: Sunday, January 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
32 oz pkg frozen shredded hash browns
1 lb ham and/or bacon browned and drained
1 onion diced, sauteed
1 green pepper diced, sauteed
1 cups shredded cheddar cheese
1 dozen eggs
1 cup milk
1 tsp salt
1 tsp pepper

Directions:
Directions:
Place 1/3 each of hash brown, meat, onion, green pepper and cheese in lightly greased slow cooker. Repeat layering two more times ending with cheese. Beat eggs, milk, salt, pepper and pour over top. (I had to add 3 or 4 more beaten eggs so that the mixture would reach the top of the casserole.)

Cover and cook low setting x 10 hours. Serves 8.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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