Nacho Hash Brown Casserole Recipe
- 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
- 1. 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.
3/4 cup: 259 calories, 14g fat (7g saturated fat), 32mg cholesterol, 640mg sodium, 31g carbohydrate (4g sugars, 3g fiber), 5g protein.
Reviews for Nacho Hash Brown Casserole
"I made this recipe for a crock pot party and it got mixed reviews. It was okay. It didn't have the flavor I was looking for it was a bit bland. I plan on making this again but I am going to mix in some bacon and shredded cheddar cheese."
"THIS RECIPE WAS DELICIOUS. I MADE IT FOR OUR DAY OF QUILTING AND EVERYONE LOVED IT. THE ONLY THING IS THAT I LOVE NACHO CHEESE AND YOU COULDN'T TASTE THE NACHO IN IT. I WAS LOOKING FOREWARD TO THAT TASTE. BUT IT WAS DELICIOUS ANYWAY."