Nacho Hash Brown Casserole |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This tasty slow cooker recipe will free up your oven and produce the best hash browns ever. Soft and super cheesy, they make a comforting side dish for meat or poultry. âPat Habiger, Spearville, KS Ingredients:
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 |
Directions:
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.
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