Cheesy Crockpot Hashbrown Casserole
This cheesy Hashbrown Casserole with just five ingredients is the easiest brunch dish you'll make and the whole family will love it!
Servings: 12 servings
Calories: 212kcal
Ingredients
- 1 22 ounce bag of frozen hash browns
- 1 10.5 ounce can of Condensed Cream of Chicken Soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese divided
- 3 Tablespoons butter
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Add all the ingredients (except 1 cup of the shredded cheddar) to the slow cooker and mix well.
- Cook on low for 4 hours.
- Add the shredded cheddar and cover and cook for another 20 minutes on low.
- Serve immediately
Loaded Hashbrown Casserole
- Increase the hashbrowns to 33 ounces and sour cream to 16 ounces. Add in 1 small chopped onion, 4 chopped scallions, 12 slices of chopped cooked bacon (reserving some for the top). Cook as directed.
Video
Nutrition
Calories: 212kcal | Carbohydrates: 13g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 498mg | Potassium: 217mg | Fiber: 1g | Sugar: 1g | Vitamin A: 455IU | Vitamin C: 4.6mg | Calcium: 168mg | Iron: 1mg