Description
Creamy, Easy & Always a Hit
Ingredients
Scale
- 2 pounds frozen hash browns
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1/2 cup melted butter
- 2 cups shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Optional: 1 cup cooked and crumbled bacon or chopped green onions for garnish
Instructions
- In a large bowl, combine the cream of chicken soup, sour cream, melted butter, garlic powder, onion powder, salt, and pepper. Mix well.
- Add the frozen hash browns to the mixture and stir until evenly coated.
- Fold in 1 1/2 cups of shredded cheddar cheese, reserving the remaining 1/2 cup for topping.
- Transfer the mixture to a greased crock pot and spread evenly.
- Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until potatoes are hot and cooked through.
- In the last 15 minutes of cooking, sprinkle the reserved cheddar cheese on top and cover until melted.
- Serve warm and garnish with bacon or green onions if desired.
- Prep Time: 15
- Cook Time: 46
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2
- Sodium: 600
- Fat: 15
- Saturated Fat: 8
- Carbohydrates: 30
- Fiber: 2
- Protein: 6
- Cholesterol: 35
Keywords: Crock Pot cheesy potatoes, creamy cheesy potatoes recipe, easy cheesy potatoes, hash brown casserole, cheesy potato side dish