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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Hash Brown Casserole for the Slow Cooker Recipe

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This recipe for Hash Brown Casserole for the Slow Cooker is from The Fungus Among Us, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  


2 cups sour cream
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
2 cups shredded processed cheese
1/2 cup chopped onion
1/4 teaspoon salt
1/4 teaspoon pepper
1 (32 ounce) package frozen hash brown potatoes, thawed
Directions:
Directions:

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.
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.
Personal Notes:
Personal Notes:
"The traditional hash brown casserole side dish is made even easier. Prepare ahead of time and start cooking when you need to. This dish is also great to take to parties."

 

 

 

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