If you want you can add some crumbled sausage to the mix too. Just make sure you cook it first because the slow cooker time here isn’t set for cooking the meat. We have also used ham and it turns out so good. It increases the portions too for larger groups. Check out what they are saying about this recipe over at Recipe Lion:
“It’s not only one of the cheesiest casseroles you’ll taste, but it’s also one of the easiest, fuss-free casseroles your casserole-loving heart could ever desire.”
If you like hashbrown casseroles, you will love this. It’s so simple and affordable, I let my kids make it!
Ingredients
1 (26 to 32 ounces) bag of Ore-Ida frozen hash browns
1 (8-ounces) container of Daisy sour cream
1 can (10.5-ounces) Campbell’s cream of chicken soup
1/4 cup onion, chopped fine
1 1/2 cup shredded cheddar cheese
1/2 cup butter melted
salt and pepper to taste
Instructions
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 into a greased 4 quart slow cooker.
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.
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Quick Tip: Bake in oven at 350 for 45 minutes.
Thanks again to Recipe Lion for this quick recipe.