Ingredients
- 1 bag frozen shredded hash browns, about 30 ounces
- 1 can condensed cream of mushroom soup, about 10.5 ounces
- 1 cup sour cream
- ½ cup whole milk
- 3 cups shredded cheddar cheese, divided
- ½ cup finely diced yellow onion
- 2 tablespoons melted butter
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 2 tablespoons sliced green onions for garnish, optional
Instructions
- Lightly grease the inside of a 5- to 6-quart slow cooker.
- In a large bowl, mix the condensed cream of mushroom soup, sour cream, milk, melted butter, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth.
- Stir in 2 cups of shredded cheddar cheese.
- Add the frozen hash browns and diced onion. Fold until the potatoes are evenly coated with the creamy mixture.
- Transfer the mixture to the prepared slow cooker and spread it into an even layer.
- Cover and cook on LOW for 4–5 hours or HIGH for 2½–3 hours, until the potatoes are completely tender.
- Sprinkle the remaining 1 cup of cheddar over the casserole during the final 20–30 minutes of cooking.
- Cover again and cook until the cheese is melted.
- Let the casserole rest uncovered for about 10 minutes before serving.
- Garnish with sliced green onions if desired and serve warm.
Notes
Slow cookers vary, so begin checking the potatoes near the lower end of the cooking time. For a halal-friendly recipe, check the labels on the condensed soup and cheese. Avoid repeatedly opening the slow cooker while the potatoes cook.
- Prep Time: 10 mins
- Cook Time: 4 hours
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American