This potato casserole contains ingredients that I usually use in my potato casserole, it just cooks in a slow cooker. I did find the potatoes a little softer than I would like them so next time I would use the potatoes frozen. The other option would be to cook for less time like 2-3 hours. I like the idea of using the frozen potatoes because then I don’t have to worry about thawing them.
Also, I do have a hot spot in my crock pot so there was an area that got crispy around the edge. I have heard, you can prevent this if you line the area of the slow cooker that gets hot with foil. Gonna give this a try next time.
Other than that, the casserole was a hit. It is another great way to free up an oven if needed like for Easter. Or if you don’t want to heat up the house like in the summer. I used it so the potato casserole would be ready to go when we got home from church.
- 1 (10 3/4 oz) can cream of chicken soup
- 1 cup sour cream (I used light)
- 1 small onion, finely chopped
- 1/4 cup butter, melted
- 3/4 tsp salt
- pepper to taste
- 2 cups shredded cheddar cheese, divided
- 1 (32 oz) pkg frozen cubed hash brown potatoes , thawed (however, I recommend keeping them frozen if you want the potatoes more chunky and not so mushy)
- diced green onion or chives, optional for garnish
- In a 4 qt slow cooker, combine the soup, sour cream, onion, melted butter, salt, pepper, and 1 1/2 cups of the cheddar cheese.
- Stir in the hash browns to coat.
- Cook, covered, on low for 4 hours.
- Sprinkle with remaining cheese and let cook for 5 minutes or until cheese is melted. Garnish with green onion or chives if desired. Serves 6-8.
Recipe adapted from Simple and Delicious Feb/Mar 2014 issue.