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Nacho Hash Brown Casserole

 Nacho Hash Brown Casserole
This tasty slow cooker recipe will free up your oven and produce the best hash browns ever. Soft and super cheesy, they make a comforting side dish for meat or poultry. —Pat Habiger, Spearville, KS
8 ServingsPrep: 15 min. Cook: 3-1/4 hours


  • 1 package (32 ounces) frozen cubed hash brown potatoes, thawed
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
  • 1 large onion, finely chopped
  • 1/3 cup butter, melted
  • 1 cup (8 ounces) reduced-fat sour cream


  • In a greased 3-qt. slow cooker, combine the first five ingredients.
  • Cover and cook on low for 3-4 hours or until potatoes are tender.
  • Stir in sour cream. Cover and cook 15-30 minutes longer or until
  • heated through. Yield: 8 servings.
Nutritional Facts: 3/4 cup equals 259 calories, 14 g fat (7 g saturated fat), 32 mg cholesterol, 640 mg sodium, 31 g carbohydrate, 3 g fiber, 5 g protein.