Description
A delicious hash brown potato casserole made in a crockpot, perfect for breakfast or brunch.
Ingredients
Scale
- 2 pounds frozen hash browns
- 1 can cream of chicken soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1/2 cup chopped onion
- 1/4 cup melted butter
- Salt and pepper to taste
Instructions
- In a large bowl, mix together the cream of chicken soup, sour cream, melted butter, salt, and pepper.
- Add the frozen hash browns, chopped onion, and 1 cup of cheddar cheese. Stir to combine.
- Transfer the mixture to the crockpot.
- Top with the remaining cup of cheddar cheese.
- Cover and cook on low for 6-8 hours or until the potatoes are tender.
Notes
- For a healthier option, use low-fat sour cream.
- You can add cooked bacon or ham for extra flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Breakfast
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg
Keywords: hash brown potato casserole, crockpot recipe, breakfast casserole