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Creamy Hash Brown Potatoes

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  • Creamy Hash Brown Potatoes

    A little different recipe for HB casserole

    Creamy Hash Brown Potatoes
    Simple & Delicious -
    Convenient frozen hash browns are the secret behind the cheesy, slow-cooker potatoes Julianne Brown cooks up for potlucks and big group gatherings in Springfield, Illinois.

    SERVINGS: 12-14

    CATEGORY: Side Dish

    METHOD: Slow Cooker

    TIME: Prep: 5 min. Cook: 3-1/2 hours

    1 package (32 ounces) frozen Southern-style hash brown potatoes
    1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
    2 cups (8 ounces) shredded Colby-Monterey Jack cheese
    1 cup (8 ounces) sour cream
    1/4 teaspoon pepper
    1/8 teaspoon salt
    1 carton (8 ounces) spreadable chive and onion cream cheese
    Place potatoes in a lightly greased 3-qt. slow cooker. In a small bowl, combine the soup, cheese, sour cream, pepper and salt. Pour over potatoes and mix well.
    Cover and cook on low for 3-1/2 to 4 hours or until potatoes are tender. Stir in cream cheese. Yield: 12-14 servings.

    Thought for the day: Handle every stressful situation like a dog. If you can't eat it or play with it, pee on it and walk away!