Crockpot Hashbrown Casserole

Ingredients:

 

  • 32 ounces frozen diced potatoes
  • 2 cups sour cream
  • 10 ounces cream of chicken soup
  • 2 cups grated cheddar cheese
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon parsley flakes

 

Directions:

  1. Add all ingredients except for the parsley to the slow cooker. Stir well to combine.
  2. Set slow cooker to low and cook for 4 hours or until potatoes are tender.
  3. Stir well and sprinkle with parsley before serving.

 

Source : allrecipes.com

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