Slow Cooker Hash Brown Casserole
Cook
Total
Yield 8 servings
What could be better than cheese and potatoes except for Slow Cooker Hash Brown Casserole! Serve it for breakfast, as a side dish or Easter brunch and it’ll please the crowd.
Ingredients
- 1 can (10.75) cream of chicken soup, I used 98% fat free
- 1 8-oz container sour cream, I used light
- 16 ounces frozen, shredded hash brown potatoes
- 8 oz diced ham
- 8 oz sharp cheddar, cubed
- ¼ cup onion, chopped
- ¼ teaspoon black pepper
- 1 cup cornflakes
- 2 tablespoons butter, melted
Instructions
- Spray a slow cooker with cooking spray
- In a large bowl combine chicken soup through black pepper. Stir to combine.
- Pour into slow cooker and cook for 2 hours and 30 minutes.
- In a small bowl, mix together corn flake cereal and butter. Toss to combine and pour over casserole, in slow cooker.
- Cover and cook an additional 30 minutes.
Courses Breakfast
Recipe by Strawberry Blondie Kitchen at https://www.strawberryblondiekitchen.com/slow-cooker-hash-brown-casserole/