Description

This Crockpot Hashbrown Casserole is a creamy, cheesy, and easy-to-make dish that’s perfect for breakfast, brunch, or a cozy dinner. Loaded with shredded hashbrowns, sour cream, and savory seasonings, it’s a comforting and delicious crowd-pleaser.

Ingredients

– 32 oz frozen shredded hashbrowns

– 1 cup sour cream

– 2 cups shredded cheddar cheese

– 1 can (10.5 oz) cream of chicken soup

– 1/2 cup melted butter

– 1/2 teaspoon garlic powder

– 1/2 teaspoon onion powder

– 1/4 teaspoon salt

– 1/4 teaspoon black pepper

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Instructions

1. – Spray a 6-quart crockpot with nonstick cooking spray.

2. – In a large bowl, combine the hashbrowns, sour cream, 1 cup of the shredded cheese, cream of chicken soup, melted butter, garlic powder, onion powder, salt, and pepper. Mix well.

3. – Transfer the hashbrown mixture to the prepared crockpot and spread it out evenly.

4. – Sprinkle the remaining 1 cup of shredded cheese on top.

5. – Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the hashbrowns are tender and the cheese is melted and bubbly.

6. – Serve hot, garnished with fresh chives if desired.

Notes

– For a heartier dish, you can add cooked and crumbled bacon or diced ham.

– Leftover casserole can be stored in the refrigerator for 3-4 days and reheated in the microwave or oven.

Prep Time: 10
Cook Time: 360
Category: Main Courses
Method: Slow Cooker
Cuisine: American