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Slow Cooker Cheesy Hash Brown Casserole

Slow Cooker Cheesy Hash Brown Casserole

A great, easy recipe to make for holidays or brunch and it only takes about two hours in the slow cooker!

Ingredients

  • 16 oz sour cream
  • 1 (10.5) oz can cream of mushroom soup
  • 1 tbsp dried minced onion
  • ¼ tsp black pepper
  • ½ c butter (melted)
  • 2 c shredded cheddar cheese
  • 30 oz bag frozen shredded hash browns

Topping

  • 2 tbsp butter
  • 2 c Corn Flakes

Instructions

  1. Spray the slow cooker with non-stick spray.

  2. In a large bowl, mix the sour cream, cream of mushroom soup, minced onion, black pepper, 1/2 c melted butter, and cheddar cheese.

  3. Add the frozen shredded hash browns and stir.

  4. You may need to bang the bag against the counter a few times if the hash browns are frozen into one big clump to loosen them up.

  5. Pour the hash brown mixture into the slow cooker, cover, and cook on high for 2-3 hours, stirring halfway through.

Topping

  1. In a sealed plastic bag, crush the Corn Flakes in whatever manner you choose.

  2. I just use my hands but others prefer to use a rolling pin.

  3. Melt 2 tbsp butter in a small saucepan, add the crushed Corn Flakes, and cook on medium-low heat, stirring continuously for about 3 minutes to make a crunchy topping to add at the very end.