Crockpot Hashbrown Casserole
This euphorically irresistible Crockpot Cheesy Bacon Hashbrowns Recipe serves up crowd pleasing flavors for Easter, Thanksgiving, Christmas... and your weekend brunches!
Servings: 12
Ingredients
- 30 ounces Frozen Shredded Hashbrowns bag (typical pkg size: 1 pound, 14 ounces)
- 16 ounces Sour Cream
- 10.5 ounces Cream of Mushroom Soup (1 can)
- 8 ounces Shredded Sharp Cheddar Cheese
- ¼ cup Milk
- ½ White Onion chopped
- ⅛ teaspoon Salt
- ⅛ teaspoon Pepper
- 1/4 cup Butter melted
- ⅛ teaspoon Garlic Salt
- 10 slices Cooked Bacon chopped (see tips for cooking Perfect Crispy Bacon!)
Instructions
- Thaw hash browns slightly so they mix well.
- Combine hash browns, sour cream, cream of mushroom soup, shredded cheese, milk, onion, salt, pepper, garic salt, and melted butter in large mixing bowl, and stir well.
- Spray Crockpot, then transfer stirred mixture into Crockpot.
- Cook on HIGH for 3 hours, or until done, stirring occasionally.
- When serving, top each portion with chopped cooked bacon. ENJOY!!
Notes
- For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
- Follow The Frugal Girls on Pinterest for more Easy Recipes!
