Ingredients

The following ingredients have 4 Servings
  • 1 bag 26-32 oz. frozen hash browns
  • 1 8 oz container sour cream
  • 1 10.5 oz can cream of chicken soup
  • 1/4 cup onion, chopped fine
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup butter, melted
  • 1/4 tsp salt and pepper

Instruction

  • In a large bowl add the hash browns thawed or frozen, sour cream, soup, onion, shredded cheese and melted butter.
  • Mix to combine.
  • Spoon hash brown mixture in a 4 quart slow cooker that has been sprayed with non stick spray (I had put in a liner and sprayed the liner too).
  • Sprinkle salt and pepper on top cover, and cook on low for 4-5 hours or until done.
  • The casserole should be crispy on the sides and bubbly throughout.
  • Serve and enjoy!