Creamy Slow Cooker Hashbrown Casserole

 Creamy Slow Cooker Hashbrown Casserole

 Ingredients:

• 1 bag (about 30–32 oz / 800–900 g) frozen shredded hashbrowns
• 2 cups shredded cheddar cheese
• 1 can (10–12 oz) cream of mushroom or cream of chicken soup
• 1 cup sour cream
• 1/2 cup melted butter
• 1 small onion, finely chopped (optional)
• Salt and pepper to taste
• 1/2 tsp garlic powder (optional)

Instructions:

1. Prepare the slow cooker
   Lightly grease the inside of your slow cooker with butter or cooking spray.
2. Mix the ingredients
   In a large bowl, combine:
   • Frozen hashbrowns
   • Cheddar cheese
   • Cream soup
   • Sour cream
   • Melted butter
   • Onion and seasonings

   Stir well until everything is fully coated and mixed.

3. Transfer to slow cooker
   Pour the mixture into the slow cooker and spread it evenly.
4. Cook
   • LOW: 4–5 hours
   • HIGH: 2–3 hours
     Cook until the potatoes are tender and the top is hot, creamy, and slightly golden.
5. Serve
   Stir gently before serving and enjoy warm.

 Result:

Creamy, cheesy, comforting, and perfect for breakfast, brunch, or feeding a crowd at parties and holidays