Side Dishes
Slow-Cooker Cheesy Hash Brown Casserole
Description
When you’re cooking for a crowd, break out the slow cooker for an easy, delicious side dish. These slow-cooker cheesy hash browns is the dish of legends at potlucks everywhere. Don’t count on having any leftovers the next day, but if you do, warm them up in the microwave and serve them with scrambled eggs for a hearty next-day breakfast.
Ingredients:
- 1 tablespoon butter
- 1 small onion, diced
- 3 cloves garlic, finely chopped
- 2 bags (20 oz each) refrigerated shredded hash brown potatoes
- 3 cups shredded Cheddar cheese (12 oz)
- 2 cups sour cream
- 1 can (10 1/2 oz) condensed cream of mushroom soup
- 1/4 cup water
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
Directions:
- Spray 5-quart slow cooker with cooking spray.
- In 8-inch skillet, melt butter over medium heat. Cook onion and garlic in butter, stirring frequently, 2 to 3 minutes or until translucent and soft.
- In large bowl, stir onion mixture and remaining ingredients until well combined.
- Place in slow cooker. Cover and cook on Low heat setting 3 hours; stir. Cover and cook on Low heat setting 2 to 3 hours longer or until center of casserole reaches at least 165°F and edges are bubbly. Stir.
