Crockpot Hashbrown Casserole

• Gluten free

• Produce

  • 1/4 cup Onion, fine

• Canned Goods

  • 1 10.5 oz can Cream of chicken soup
  • 1 32 ounce bag Hash, frozen browns

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1/2 cup Butter
  • 1 1/2 cups Cheddar cheese
  • 1 8 oz container Sour cream

Found on stockpilingmoms.com

Description

Ingredients

• 1 - 26-32 ounce bag frozen hash browns
• 1 - 8 oz container sour cream
• 1 - 10.5 oz can cream of chicken soup
• ¼ - cup onion, chopped fine
• 1½ - cups shredded cheddar cheese
• ½ - cup butter, melted
• salt and pepper, to taste (about ¼ teaspoon each)

Directions

• 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!