Ingredients 1 each hashbrowns (32 oz package) 1 each cream of mushroom, can 1/2 cup butter, or margarine 1 each cheddar cheese soup, can 1 cup sour cream
Directions: Put hashbrowns in crockpot. Mix soups and sour cream together. Pour over hash browns. Cut up margarine and stir into hashbrowns. Cook on low for 4 to 6 hours, stirring occasionally.
How To make Crock Pot Hashbrowns's Videos
Crockpot Hashbrown Casserole
Want to wake up to breakfast done? This hashbrown casserole is made in the slow cooker overnight. Get the full details here:
DELICIOUS AND CREAMY CROCKPOT POTATO SOUP...WITH FROZEN HASHBROWNS!
If you're looking for a simple and easy potato soup recipe that doesn't require peeling potatoes, this is the one for you! It's as easy as throwing it in the crockpot and just letting it cook. It's easy and requires very few ingredients so give it a try!!
Get my homemade potato soup recipe here:
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Recipe: 1 bag frozen hash browns (30 oz bag) 1 onion, diced 1 can cream of chicken soup 1 container of chicken broth (32 oz) 1 block cream cheese 1/4 cup milk Seasonings Bacon, cheese and green onion for garnish...if you wanna
Start by dicing up your onion. Put the hash browns into the crockpot. If they're frozen in clumps, break them up with your hands. Add in the onion. Pour in the soup. Pour over the chicken broth (I used 1 1/2 containers, but you can use just 1). Add garlic powder, onion powder and pepper. Stir well. Cook on high for about 2 hours. Add milk and cream cheese, stir as good as you can. Put the lid on, turn it on low and cook for another 4-6 hours.
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Easy cheesy crockpot dinner!
This cheesy potato sausage dinner is so good! #love #youtube #chef #cooking #food #foodie #life #lifestyle #recipe #yummy #dinner
Slow Cooker Funeral Potatoes | Crock Pot Cheesy Hashbrown Casserole | Easy Thanksgiving Side Dish
This easy and delicious recipe for Slow Cooker Funeral Potatoes is perfect for potlucks, thanksgiving, christmas, and....ahem, funerals.
Although the name is macabre, the casserole itself is an example of a comfort food classic that has stood the test of time. This version is made in the crock pot, AND I show you how to make a delicious and crunchy topping.
INGREDIENTS 1 1/2 pounds frozen cubed hashbrowns (about 2 12oz bags) 1 cup thick sour cream (like Daisy brand) 1 (10oz) can condensed cream of chicken soup 1/2 cup salted butter, melted 1/2 teaspoon salt 1/2 teaspoon onion powder 1/4 teaspoon ground black pepper 2 cups shredded sharp cheddar cheese