Slow Cooker Cheesy Potatoes Casserole
A wonderful dump and forget Slow Cooker Hashbrown Cheesy Potatoes, that everyone will love and make over and over again.
Servings 5 plates
Ingredients
- Coat the inside of your slow cooker with nonstick cooking spray.
- Sauté diced onions in butter in a medium-sized sauté pan over medium heat. Sauté the onions until they are mellow supple, and golden brown.
- Combine the hash brown potatoes sautéed onions, sour cream, cream of mushroom soup, garlic salt, and half of the shredded cheese in a large mixing dish and mix.
- Using nonstick cooking spray coat the slow cooker.
- Spread the potato mixture in the slow cooker's bottom.
- Finish with the leftover shredded cheese on top of the potatoes.
- Cook for 4 hours on low or 2.5-3 hours on high.
Instructions
- tablespoons frozen minced onions
- oz of frozen Southern Style hashbrown potatoes
- cups of sour cream
- tablespoons of melted butter
- can of cream of chicken Soup
- cups of shredded Cheddar Cheese
- half a teaspoon Salt