Crockpot Hashbrown Casserole (NO cream of soups

• Vegetarian

• Produce

  • 1/4 tsp Garlic powder
  • 1/4 cup Mushrooms
  • 1 (20 ounces package Simply potatoes shredded hashbrowns
  • 1/4 cup Yellow onion

• Baking & Spices

  • 3 tbsp Flour

• Dairy

  • 3 tbsp Butter
  • 3/4 cup Cheddar cheese, sharp
  • 1 cup Milk
  • 1/2 cup Sour cream

Found on chelseasmessyapron.com

Description

Directions

• In a small saucepan over medium heat, melt the butter.
• Add in the chopped mushrooms and onion and saute until tender. Add in the garlic powder. Briskly whisk in the flour until a thick dough forms. Cook for about 1 minute.
• Very slowly add in the milk whisking constantly until thickened.
• Reduce the heat to low and allow to simmer and thicken. Remove from heat and stir in the sour cream.
• Spray a large slow cooker (I used a 6-quart crockpot) with nonstick spray.
• Pour in the creamy base. Top with the whole package of hashbrowns and the shredded cheddar cheese (I like to use freshly shredded as the packaged tends to get a bit greasy). If you like an extra cheesy casserole use a full cup, otherwise use just 3/4 a cup.
• Add salt and pepper and stir everything together.
• Cover and cook on high for 2-3 hours. Remove the lid and allow to cook another 30 minutes to an hour to get crispier on top. Just watch these times carefully depending your slow cooker -- if you have a really hot one it may be done sooner and a cooler one will take longer. Each crockpot is so different!
• Top with toppings of your choice such as cooked and chopped bacon, chopped parsley, additional seasonings, etc.