Nacho Hash Brown Casserole
This tasty slow cooker recipe produces the best hash browns ever! Soft and cheesy, they make a super side dish for meat or poultry.
—PAT HABIGER SPEARVILLE, KS
PREP: 15 MIN. • COOK: 3 1/4 HOURS • MAKES: 8 SERVINGS
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
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.