Slow Cooker Cheesy Hash Brown Casserole Recipe

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I always looked forward to Sunday dinner when we were younger.  I am sure my mom spent hours in the kitchen every Sunday making our amazing meal!  One of our favorite side dishes was the Cheesy Hash Brown Potato Casserole (better known as Funeral Potatoes).  I decided to make my life a little easier, that I would try them in my slow cooker!  They were so simple and made the perfect side dish!
   
Slow Cooker Cheesy Hash Brown Casserole Recipe:
(Makes 8-10 servings)
Ingredients:
2 cups sour cream
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups shredded cheddar cheese
1/2 onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 (32 ounce) package shredded hash browns
Directions:
Spray slow cooker with nonstick cooking spray.  In a large bowl, combine all ingredients making sure hash browns are evenly coated.  Pour mixture into slow cooker, cover and cook on low for 5-6 hours, or until hash browns are cooked through and onions are soft.
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  1. Bev says:

    I’ve made this many times and it’s always a hit. It can also become a main dish with the addition of a pound of browned, crumbled ground beef stirred into the mixture before cooking. I’ve made it for breakfast by stirring in a pound of browned, crumbled sausage and some finely chopped bell pepper. For this, I turn it on at night before I go to bed. Also, if you have leftovers, it makes great potato soup with the addition of some chicken broth or milk and some cornstarch for thickener.

    • Cyd says:

      You can dump them in frozen. You may need to hit them against the counter a few times to break them up if they are in one big frozen chunk. :)

  2. Kristy V. says:

    Hi- Love your site, ladies!!! I am guessing it would be possible to crank it up to high on the crock pot and get these beauties ready in about 3 hours??? Also, what size crock would I use?
    Thanks! Kristy

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