Cheesy Crockpot Hashbrown Casserole 

Bella

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Prep Time: 20 Min

– 1 bag (about 30 oz) frozen shredded hashbrowns, thawed – 1 can (10.5 oz) cream of chicken soup – 2 cups shredded cheddar cheese – 1 cup sour cream – ½ cup chopped onion – ½ cup melted butter – Salt and pepper to taste

Cook Time: 20 Min

Ingredients

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Step 1 

Spray the inside of your crockpot with non-stick cooking spray to prevent sticking. 

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Step 2

In a large mixing bowl, combine thawed hashbrowns, cream of chicken soup, shredded cheddar cheese, sour cream, and chopped onions. Stir well to mix everything evenly. 

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Step 3

Add melted butter and season with salt and pepper; stir again to distribute all ingredients. 

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Step 4 

Pour the mixture into the crockpot and spread it evenly. 

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Step 5

– Cover and cook on low for 4-6 hours, until the casserole is hot and bubbly. – 

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Step 6

Once cooked, give it a gentle stir and check seasoning, adjusting salt or pepper if needed. 

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Step 7

Serve warm as a comforting side dish for breakfast or dinner. 

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