Description
A delicious and easy-to-make casserole featuring cheesy hashbrowns, perfect for any occasion.
Ingredients
Scale
- 2 lbs frozen hashbrowns
- 1 cup sour cream
- 1 can cream of chicken soup
- 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, combine the sour cream, cream of chicken soup, melted butter, and chopped onion.
- Add the frozen hashbrowns and mix until well combined.
- Stir in 1 1/2 cups of shredded cheddar cheese, reserving the rest for topping.
- Season with salt and pepper to taste.
- Transfer the mixture to a greased crockpot.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- In the last 30 minutes of cooking, sprinkle the remaining cheddar cheese on top and cover until melted.
Notes
- For a spicier version, add diced jalapeños.
- Can be made ahead of time and stored in the refrigerator before cooking.
- Great as a side dish for breakfast or dinner.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Casserole
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg
Keywords: Crockpot, Cheesy, Hashbrown, Potato, Casserole, Easy Recipe