Slow Cooker Potato Casserole
Calories
Ingredients
- 1 10 3/4 oz can cream of chicken soup
- 1 cup sour cream I used light
- 1 small onion finely chopped
- ¼ cup butter melted
- ¾ 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
Instructions
- 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.