1. In a large bowl add the hash browns (thawed or frozen), sour cream, soup, onion, shredded cheese and melted butter. Mix to combine.
2. Spoon hash brown mixture in a 4 quart slow cooker that has been sprayed with non stick spray (I had put in a liner and sprayed the liner too).
3. Sprinkle salt and pepper on top cover, and cook on low for 4-5 hours or until done. The casserole should be crispy on the sides and bubbly throughout.
Note: Since my ingredients were all cold (combined the night before), I cooked on high for one hour and on low for about four hours and it worked out well
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (413g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 231 (54%)|
|Amt Per Serving||% DV|
|Total Fat 25.7g||34 %|
|Saturated Fat 14g||70 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 62.1mg||19 %|
|Sodium 806.9mg||28 %|
|Potassium 590.8mg||16 %|
|Total Carbohydrate 40.4g||12 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 35.8g|
|Protein 11.2g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 427
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