Slow Cooker Cheesy Hashbrown Casserole
Hashbrown potatoes, sour cream and cheese slow-cooked to perfection.
Servings: 8
Ingredients
- 24 oz. container sour cream this is the HUGE one
- 4 cups shredded sharp cheese divided (two 8-oz. bags)
- ¾ tsp. salt
- ¼ tsp. pepper
- 1 tsp. onion powder
- 1 tsp. garlic 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, 2 cups of the cheese, salt, pepper, garlic powder 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 the remaining cheese (2 cups) and put the lid back on until the cheese melts.
- Serve and enjoy!
Video
Notes
- Place any remaining hash brown casserole in an airtight container and keep in the fridge for up to 4 days. Reheat in the microwave or oven until warmed throughout.
- Are you tempted to use Greek yogurt instead of sour cream? Don't, for greek yogurt tends to turn watery when added to hot dishes.
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
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