Hash Brown Casserole for the Slow Cooker Recipe - Allrecipes.com
Hash Brown Casserole for the Slow Cooker Recipe
  • READY IN 4+ hrs

Hash Brown Casserole for the Slow Cooker

Recipe by  

"The traditional hash brown casserole side dish is made even easier. Prepare ahead of time and start cooking when you need to. This dish is also great to take to parties."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
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  • PREP

    15 mins
  • COOK

    4 hrs
  • READY IN

    4 hrs 15 mins

Directions

  1. In a large bowl, stir together the sour cream, cream of mushroom soup, cheese, onion, salt and pepper. Gradually mix in the hash browns until evenly coated.
  2. Coat the inside of a slow cooker with cooking spray or butter. Spoon the hashbrown mixture into the slow cooker. Cover, and cook on High for 1 1/2 hours, then reduce heat to Low, and cook for an additional 2 1/2 hours.
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Reviews More Reviews

Most Helpful Positive Review
Jun 16, 2008

This is a classic recipe everyone will love. I make mine a little different. Instead of cream of mushroom, I use cream of chicken and instead of processed cheese I use cheddar. It's a must try that will become a tradition.

 
Most Helpful Critical Review
May 25, 2008

I love this recipe, but I have to omit a few things here. I don't use a slow-cooker, because I find that the "casserole" turns soupy. Instead, I bake it in a non-stick pan at 400 degrees for 45 minutes or longer. Also, I had to experiment with a few cheeses to get the right texture - less grease. What works well for me is sharp cheddar. If you still use butter, try something like I can't believe it's not butter. Less fat, still enjoyable!

 
Mar 18, 2008

This is a fantastic recipe. Very sinful and delicious. I recommend not only following the directions but using the right ingredients. It's pretty obnoxious to give a bad review based on your own inability to follow directions.

 
Dec 26, 2007

Very good! I gave this a 4 only because all of the cheese was a bit overwhelming. Next time I'll either add some meat to it and make it into a main dish or scale back on the sour cream.

 
Dec 07, 2008

Great quick receipe, however I made a few changes to make it more healthy,2 whole fresh garlic cloves, 32oz of Orta hashbrowns frozen,1 teaspoon paprika 1/2 cup of 2%milk, instead of the two cans of soup, two 6oz packages of 1. fresh graded cheeder cheese 1 mozzerela, and instead substituted mushroom soup to a homemade substitute: Ingredients: 1 tablespoon butter 3 tablespoons all-purpose flour 1/2 cup low sodium chicken or veg broth 1/2 cup low-fat or fat free milk salt and pepper, 1 stalk of celery or 1/2 cup of fresh mushrooms. It taste which made this dish scrumptous ! Let it sit after 5 hrs of slow cooking, then let if sit out for about an hour to firm up and served.

 
Oct 01, 2010

This was fantastic! I used a can of Cream of Chicken & Mushroom soup, and I cooked the casserole for 6 hours on low so I could cook it overnight and have it for a breakfast potluck the next morning. I got so many compliments on it! Plus, it was really easy to make, which is always a plus in my book. =)

 
Sep 30, 2008

I served this at a potluck...I used fresh shredded potatoes. This was a big hit!

 
Sep 22, 2008

This is a great quick casserole, when you don't have time to put together a whole lot of ingredients together.I like it the way it is. Thank you!

 

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Nutrition

  • Calories
  • 198 kcal
  • 10%
  • Carbohydrates
  • 14.8 g
  • 5%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 16.2 g
  • 25%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 6.5 g
  • 13%
  • Sodium
  • 472 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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