Crockpot Hashbrown Casserole PRINT/SAVE
1 bag frozen shredded hash browns
1 can cream of chicken soup
1 "bunch" green onion (chopped)
1 16 ounce container sour cream
1 stick butter
2 cups finely shredded cheddar cheese
In a large bowl, combine soup, sour cream and melted butter. Stir in green onion and cheese. Add hash browns and stir to completely cover potatoes with cream mixture. Pour into Crockpot, cook on low for 5-6 hours OR high for 2-3 hours. If cooking on high, stir potatoes every 2 hours to keep from sticking to sides. Before serving, cover top of potatoes with crushed cornflakes.
Conventional oven directions (instead of Crockpot)
Pre heat oven to 350. Placed potato mixture in greased 13 x 9 baking dish and bake for 40 minutes. Remove from oven and top with crushed cornflakes.
Submitted by D. Curry