Slow Cooker Cheesy Hashbrown Casserole
Hashbrown potatoes, sour cream and cheese slow-cooked to perfection.
Servings: 8
Calories: 480kcal
Equipment
Ingredients
- 24 oz. container sour cream this is the HUGE one
- 4 cups shredded sharp cheese divided
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. onion powder
- 30 oz. pkg. shredded hash browns (frozen)
Instructions
- Spray the slow cooker with non-stick spray, set aside. In a extra large bowl, stir together the sour cream, 3 cups of the cheese, salt, pepper and onion powder. Add in the frozen hash brown and stir until there is sour cream mixture coating all the hash browns.
- Add the cheesy hash brown mixture to the sprayed slow cooker.
- Cover and cook on HIGH for 3 hours and 20 minutes. Add remaining cheese (1 cup) and put the lid back on until the cheese melts.
- Serve and enjoy!
Nutrition
Calories: 480kcal | Carbohydrates: 22g | Protein: 18g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 104mg | Sodium: 588mg | Potassium: 478mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1096IU | Vitamin C: 9mg | Calcium: 512mg | Iron: 2mg