Hash Brown Casserole for the Slow Cooker

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(121)

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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Prep Time:
15 mins
Cook Time:
4 hrs
Total Time:
4 hrs 15 mins
Servings:
16
Yield:
16 servings

Ingredients

  • 2 cups sour cream

  • 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted

  • 2 cups shredded processed cheese

  • ½ cup chopped onion

  • ¼ teaspoon salt

  • ¼ teaspoon pepper

  • 1 (32 ounce) package frozen hash brown potatoes, thawed

Directions

  1. 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.

  2. 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.

Nutrition Facts (per serving)

198 Calories
16g Fat
15g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 198
% Daily Value *
Total Fat 16g 21%
Saturated Fat 9g 44%
Cholesterol 30mg 10%
Sodium 472mg 21%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 7g
Vitamin C 6mg 29%
Calcium 167mg 13%
Iron 1mg 4%
Potassium 383mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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