Crock-pot Hashbrown Casserole
User Reviews
5.0
6 reviews
Excellent
Crock-pot Hashbrown Casserole
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Slow-cooked to perfection, this hearty Crock-Pot Hash Brown Casserole is enough to feed a crowd.
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Ingredients
- 1 10.5-ounce can cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup diced onion
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon kosher salt
- 16 ounces frozen shredded hash browns
Instructions
- Spray the inside of the Crock-Pot with non-stick cooking spray.
- In a large mixing bowl, combine the cream of chicken soup, sour cream, shredded cheddar cheese, diced onion, black pepper, and kosher salt. Stir until all ingredients are well mixed.
- Fold in the frozen shredded hash browns into the mixture until they are completely coated.
- Transfer the hash brown mixture to the prepared Crock-Pot and spread it out evenly.
- Cover the Crock-Pot and cook on low for 3 hours, until the casserole is hot throughout and the cheese is melted.
- Serve the hash brown casserole warm as a hearty side dish or a main course.
Nutrition Information
Show Details
Calories
165kcal
(8%)
Carbohydrates
13g
(4%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
31mg
(10%)
Sodium
260mg
(11%)
Potassium
224mg
(6%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
321IU
(6%)
Vitamin C
6mg
(7%)
Calcium
137mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 13g | 4% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 31mg | 10% |
| Sodium | 260mg | 11% |
| Potassium | 224mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 321IU | 6% |
| Vitamin C | 6mg | 7% |
| Calcium | 137mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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