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Smoky Hash Brown Casserole

Making this delicious, savory casserole in the slow cooker saves oven space, but you can bake it in the oven­ if you prefer. —Susan Hein, Burlington, Wisconsin
  • Total Time
    Prep: 10 min. Cook: 3-1/2 hours
  • Makes
    6 servings

Ingredients

  • 1 teaspoon butter
  • 1 package (28 ounces) frozen O'Brien potatoes, thawed
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 4 ounces smoked cheddar cheese, shredded
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt

Directions

  • Grease a 3-qt. slow cooker with butter. Combine potatoes, soup, cheese, pepper and salt. Transfer to prepared slow cooker. Cook, covered, on low until potatoes are tender, 3-1/2 to 4-1/2 hours.
  • Bake option: Preheat oven to 350°. Place potato mixture in a greased 13x9-in. baking dish. Bake, uncovered, until potatoes are tender, 45-55 minutes.
Bake option: Preheat oven to 350°. Place potato mixture in a greased 13x9-in. baking dish. Add more cheese on top if desired. Bake, uncovered, until potatoes are tender, 45-55 minutes.
Nutrition Facts
3/4 cup: 227 calories, 10g fat (5g saturated fat), 25mg cholesterol, 626mg sodium, 25g carbohydrate (2g sugars, 4g fiber), 7g protein.

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