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Crockpot Hashbrown Casserole Recipe

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This recipe for Crockpot Hashbrown Casserole is from BPI Family & Friends Cookbook, 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:  
1 32 oz. bag of frozen hashbrowns
1 8 oz. container sour cream
1 10.5 oz. can of cream of chicken soup
1/2 c. onion, chopped fine
2 c. shredded cheddar cheese
1/2 c.butter, melted
garlic salt and pepper to taste
Directions:
Directions:
In a large bowl, add the hashbrowns thawed, sour cream, soup, onion, shredded cheese, melted butter, garlic salt, and pepper.

Mix to combine.

Spoon the mixture in your crockpot that has been sprayed with non-stick spray (or use a liner and spray it with the non-stick spray as well).

Cover and cook on low for 4-5 hours or until done. You can stir it a few times throughout.

About an hour before done, add shredded cheese to the top of the casserole and let it melt.

The casserole should be crispy on the sides and bubbly throughout.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Everyone will love this recipe, from adults to kids! I always make a double batch and it's never enough. Perfect for the holidays, but you will love it so much, you will want it year-round. I double the recipe for a large family.

 

 

 

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