Video:How to Make Slow-Cooker Hash Brown Casserolewith Stephanie Gallagher
This slow-cooker hash brown casserole makes a tasty breakfast dish alongside eggs and fresh fruit or a savory side dish to go with beef or chicken. Check out this video and learn how to make hash brown casserole for your next breakfast feast.See Transcript
Transcript:How to Make Slow-Cooker Hash Brown CasseroleHi, I'm Stephanie Gallagher for About.com, and today, we're making a Crock Pot hash brown casserole from our Southern Food site.
To Make Hash Brown Casserole, You Will Need:
- 1 cup sour cream
- 10.75 oz. can nacho cheese soup or 12 oz. jar chili con queso (I like using the chili con queso because it has some mild peppers in it already, and that really adds some zip to the hash browns)
- 10.75 oz. can or box cream of celery soup (Or you could use cream of mushroom or cream of chicken soup if you prefer)
- 6 Tbsp. butter, melted
- 1 cup chopped onions (optional)
- 32 oz. frozen shredded hash browns, thawed
Mix Casserole Ingredients and Heat in a Slow-CookerPlace the sour cream in a large mixing bowl. Add the cheese soup or chili con quasi, the cream of celery soup, melted butter and onions, if you're using them. Mix it all together until it's well-combined. Now add the thawed hash browns, and stir until they're well coated with the cheesy mixture.
Spray the slow cooker stoneware with cooking spray, and transfer the hash brown mixture to the slow cooker. Cover, and cook on low for 5 to 6 hours or high for 2 to 3 hours. Serve this hash brown casserole as a breakfast dish along with scrambled eggs and fresh fruit or as a dinner side dish for beef or chicken.
Thanks for watching. For more great recipes just like this one, join us on the web at About.com.