BREAKFAST SAUSAGE AND POTATO CASSEROLE RECIPES

Name: Slow-Cooker Cheesy Potato Breakfast Casserole
Prep time: 15 min
Total time: 3 h 15 min
Yield: 10
Ingredients: 1 package (16 oz) bacon, cooked and chopped; 1/2 cup chopped onion; 1 container (16 oz) sour cream; 1 can (10 3/4 oz) condensed cream of chicken soup; 1 can (4.5 oz) Old El Paso™ chopped green chiles; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 bag (30 oz) frozen shredded hash brown potatoes, thawed; 1 package (8 oz) shredded sharp Cheddar cheese (2 cups); 2 tablespoons butter, melted; Chopped fresh chives, if desired

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Provided by Pillsbury Kitchens

Total Time 3 hours 15 minutes

Prep Time 15 minutes

Yield 10

Number Of Ingredients 11

Ingredients

1 package (16 oz) bacon, cooked and chopped
1/2 cup chopped onion
1 container (16 oz) sour cream
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (4.5 oz) Old El Paso™ chopped green chiles
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bag (30 oz) frozen shredded hash brown potatoes, thawed
1 package (8 oz) shredded sharp Cheddar cheese (2 cups)
2 tablespoons butter, melted
Chopped fresh chives, if desired

Steps:

Spray 5- to 6-quart oval slow cooker with cooking spray.
In large bowl, mix bacon, onion, sour cream, condensed soup, green chiles, salt and pepper; mix well.
Carefully stir in hash browns and cheese; mix well. Transfer mixture to slow cooker, and drizzle with melted butter.
Cover insert with large kitchen towel. Place slow-cooker lid on top of towel. (This will prevent condensation from dripping onto hash browns during cooking.)
Cook on High heat setting 3 to 4 hours, rotating insert after 1 1/2 hours. Cook until mixture is heated through in center and golden brown around edges. Garnish with chopped chives.

Nutrition Facts : Calories 400 , CarbohydrateContent 31 g, CholesterolContent 70 mg, FatContent 2 1/2 , FiberContent 3 g, ProteinContent 13 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 800 mg, SugarContent 4 g, TransFatContent 1/2 g

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