Slow Cooker Hash Brown Casserole

30 to 32 ounces frozen shredded hash browns, thawed
1 cup chopped onion, optional
1 can (10 3/4 ounces) condensed nacho cheese soup, undiluted
1 can (10 3/4 ounces) condensed cream of celery soup, undiluted
8 ounces light sour cream
6 tablespoons melted butter

Spray the crockery insert with nonstick cooking spray or lightly grease the inside surface.

Combine the thawed hash browns, onion, soups, sour cream, and melted butter. Pack into the slow cooker insert.

Cover and cook on LOW for 5 to 6 hours.

Serves 6.


Crock-Pot Programmable Cook and Carry Oval Slow Cooker

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