Categories: breakfast, crockpot

Ingredients

• Ingredients:
• 1 - 26 - 32 ounce bag frozen hash browns
• 1 - 8 oz container sour cream
• 1 - 10.5 oz can cream of chicken soup
• 1/4 - cup onion, chopped fine
• 1 1/2 - cups shredded cheddar cheese
• 1/2 - cup butter, melted
• salt and pepper, to taste (about 1/4 teaspoon each)

Directions

1. Directions:

2. In a large bowl add the hash browns thawed or frozen, sour cream, soup, onion, shredded cheese and melted butter.

3. Mix to combine. Spoon hash brown mixture in a 4 quart slow cooker that has been sprayed with non stick spray.

4. 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.

5. Oven Version: Place hash brown mixture into a lightly greased baking dish (9 × 13 × 2 in). This is optional but you can add a bit more cheese on top if you like. Bake at 350 degrees for 45 – 50 minutes. Let cool and serve.

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