Hash Browns Casserole With a Twist |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
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This recipe came from a slow cooker recipe book and I tweaked it a bit.I make it for the whole family as a meal and there is always leftovers.Its really great.The original recipe is only 5 WW points for 2/3 cup.I omitted the Topping and added sausage and/or bacon into the recipe and topped with cheese instead.I also baked it till the cheese was bubbly or going brown. Ingredients:
284 ml condensed cream of mushroom soup |
1/2 cup of finely chopped onion |
1 cup fat free sour cream |
1 teaspoon salt |
1/4 teaspoon pepper |
1 kg frozen hash browns |
1 cup grated cheddar cheese |
6 cooked sliced breakfast sausage or 6 slices cooked cut up bacon |
1 tablespoon hard margarine or 1 tablespoon butter |
1/4 cup corn flake crumbs |
1/2 cup grated cheddar cheese |
Directions:
1. Stir first 5 ingredients in large bowl.If you are adding the sausages and/or bacon (ham would probably be great too),mix them in as well.
2. Add hashbrowns and the 1 cup grated cheese.Put into slow cooker.Cover Cook on high for 3-4 hours.
3. Topping:(their version).
4. Melt margarine in small saucepan.Stir in cornflake crumbs.Saute until crisp.Scatter over top before serving.
5. If you would like my topping,you would put the mixture into a large casserole dish after cooking,Pack down and sprinkle the 1/2 cup grated cheddar cheese.I then put it in the oven on broil until the cheese gets bubbly and possibly starts to go brown.
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