Ingredients for Slow Cooker Hash Browns Casserole
- Cream Of Mushroom Soup
- Onion
- 1/2 cup Fat Free Sour Cream
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 5 cups Frozen Hash Browns
- 1 cup Sharp Cheddar Cheese
- 10 tablespoons Butter
- 2 cups Corn Flake Crumbs
- 1/4 teaspoon Garlic Powder
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How to Make Slow Cooker Hash Browns Casserole
- Preheat your slow cooker.
- In a large bowl, whisk together 1/2 cup melted butter, 1/2 cup sour cream, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon garlic powder.
- Add 5 cups shredded hash browns and 1 cup shredded cheddar cheese to the bowl and gently mix until potatoes are evenly coated.
- Transfer the mixture to your slow cooker. Cover and cook on high for 3-4 hours, or on low for 6-8 hours, or until potatoes are tender.
- While the casserole is cooking, prepare the topping. Melt 2 tablespoons of butter in a medium skillet over medium heat.
- Add 2 cups crushed cornflakes to the melted butter and stir until golden brown and crispy. Remove from heat.
- Once the potatoes are cooked, sprinkle the crispy cornflake topping evenly over the casserole.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
28g
Fat
68g
Carbs
19g
