CROCKPOT CHEESY HASHBROWNS WITH CORNFLAKES RECIPES

Name: Crock Pot Hash Browns Casserole
Prep time: 5 min
Cook time: 3 h
Total time: 3 h 5 min
Yield: 6-8 serving(s)
Ingredients: 1 (16 ounce) package frozen hash brown potatoes; 1 (10 3/4 ounce) can cream of chicken soup; 1/2 cup melted butter; 1/4 cup dried onion; 1/2 cup milk; 1 cup cheddar cheese, shredded; 1 dash black pepper; 1 cup corn flakes, crushed and divided

CROCK POT HASH BROWNS CASSEROLE RECIPE - FOOD.COM

Crock Pot Hash Browns Casserole Recipe - Food.com image

Make and share this Crock Pot Hash Browns Casserole recipe from Food.com.

Total Time 3 hours 5 minutes

Prep Time 5 minutes

Cook Time 3 hours

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 (16 ounce) package frozen hash brown potatoes
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup melted butter
1/4 cup dried onion
1/2 cup milk
1 cup cheddar cheese, shredded
1 dash black pepper
1 cup corn flakes, crushed and divided

Steps:

Stir together butter, onions, hash browns, soup, milk, cheese, pepper, and 1/2 cups cornflakes.
Pour into greased crock pot.
Top with remaining corn flakes.
Cover and cook on high for 3-4 hours.

Nutrition Facts : Calories 356.7, FatContent 25.8, SaturatedFatContent 15.1, CholesterolContent 67.4, SodiumContent 619.5, CarbohydrateContent 24.2, FiberContent 1.4, SugarContent 1.7, ProteinContent 8.8

SLOW-COOKER CHEESY HASH BROWN CASSEROLE RECIPE ...

Slow-Cooker Cheesy Hash Brown Casserole Recipe ... image

When you’re cooking for a crowd, break out the slow cooker for an easy, delicious side dish. These crockpot cheesy potatoes are the stuff of legend at potlucks everywhere. Don’t count on having any leftovers the next day, but if you do, rewarm them in the microwave and serve them with scrambled eggs for a hearty next-day breakfast.

Provided by Corey Valley

Total Time 5 hours 15 minutes

Prep Time 15 minutes

Yield 12

Number Of Ingredients 10

Ingredients

1 tablespoon butter
1 small onion, diced
3 cloves garlic, finely chopped
2 bags (20 oz each) refrigerated shredded hash brown potatoes
3 cups shredded Cheddar cheese (12 oz)
2 cups sour cream
1 can (10 1/2 oz) condensed cream of mushroom soup
1/4 cup water
1/2 teaspoon pepper
1/4 teaspoon salt

Steps:

Spray 5-quart slow cooker with cooking spray.
In 8-inch skillet, melt butter over medium heat. Cook onion and garlic in butter, stirring frequently, 2 to 3 minutes or until translucent and soft.
In large bowl, stir onion mixture and remaining ingredients until well combined.
Place in slow cooker. Cover and cook on Low heat setting 3 hours; stir. Cover and cook on Low heat setting 2 to 3 hours longer or until center of casserole reaches at least 165°F and edges are bubbly. Stir.

Nutrition Facts : Calories 230 , CarbohydrateContent 5 g, CholesterolContent 55 mg, FatContent 0 , FiberContent 2 g, ProteinContent 9 g, SaturatedFatContent 10 g, ServingSize About 3/4 Cup, SodiumContent 510 mg, SugarContent 2 g, TransFatContent 1/2 g

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