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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, Kansas
  • Total Time
    Prep: 15 min. Cook: 3-1/4 hours
  • Makes
    8 servings

Ingredients

  • 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 reduced-fat sour cream

Directions

  • 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.
Nutrition Facts
3/4 cup: 259 calories, 14g fat (7g saturated fat), 32mg cholesterol, 640mg sodium, 31g carbohydrate (4g sugars, 3g fiber), 5g protein.

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