Crock Pot Hash Browns Casserole Food

SLOW-COOKER HASH BROWN CASSEROLE

Steps:

• Using paper towels or a clean kitchen towel, thoroughly squeeze the excess liquid from the defrosted hash browns. Mix the hash browns, ham, onion, bell pepper and 1 cup of the Cheddar together in a slow cooker.
• Whisk together the milk, sour cream, salt, garlic powder, pepper and eggs in a medium bowl until blended. Stir in the cream cheese. Add the mixture to the slow cooker and stir to combine with the hash browns.
• Cover and cook on low for 5 hours or high for 3 hours, then sprinkle with the remaining 1 cup Cheddar. Cover and continue to cook on high for an additional 1 hour.
• Turn off the slow cooker, remove the lid and let the casserole rest for 30 minutes. Sprinkle with the scallions and serve with ketchup and hot sauce, as desired.

HASH BROWN CASSEROLE FOR THE SLOW COOKER

Steps:

• In a large bowl, stir together the sour cream, cream of mushroom soup, cheese, onion, salt and pepper. Gradually mix in the hash browns until evenly coated.
• Coat the inside of a slow cooker with cooking spray or butter. Spoon the hashbrown mixture into the slow cooker. Cover, and cook on High for 1 1/2 hours, then reduce heat to Low, and cook for an additional 2 1/2 hours.

SLOW-COOKER CHEESY HASH BROWN CASSEROLE

Steps:

• Spray 5-quart slow cooker with cooking spray.
• In 8-inch skillet, melt butter over medium heat. Cook onion and garlic in butter, stirring frequently, 2 to 3 minutes or until translucent and soft.
• In large bowl, stir onion mixture and remaining ingredients until well combined.
• Place in slow cooker. Cover and cook on Low heat setting 3 hours; stir. Cover and cook on Low heat setting 2 to 3 hours longer or until center of casserole reaches at least 165°F and edges are bubbly. Stir.

CROCK POT HASH BROWNS CASSEROLE

Steps:

• Stir together butter, onions, hash browns, soup, milk, cheese, pepper, and 1/2 cups cornflakes.
• Pour into greased crock pot.
• Top with remaining corn flakes.
• Cover and cook on high for 3-4 hours.

CROCK POT HASH BROWN BREAKFAST CASSEROLE

Steps:

• 1. SPRAY A 6 QT. SLOW COOKER WITH COOKING SPRAY. LAYER 1/2 THE POTATOES ON THE BOTTOM OF THE SLOW COOKER.
• 2. TOP WITH HALF OF THE SAUSAGE, MOZZARELLA AND PARMESAN CHEESE, SUN DRIED TOMATOES AND GREEN ONION, REPEAT LAYERING.
• 3. BEAT EGGS, MILK SALT AND PEPPER IN A LARGE BOWL WITH A FORK OR WHISK UNTIL WELL BLENDED.
• 4. POUR EVENLY OVER POTATOE-SAUSAGE MIXTURE.
• 5. COOK ON LOW SETTING FOR 8 HOURS OR ON HIGH SETTING FOR 4 HOURS OR UNTIL EGGS ARE SET
• 6. Substitute 1 pkg. Jimmy Dean® Premium Pork Regular Roll Sausage, cooked, crumbled for Jimmy Dean® Original Sausage Crumbles.

SLOW COOKER HASH BROWNS CASSEROLE

Steps:

• Stir first 5 ingredients in large bowl.
• Add potatoes and cheese.
• Place in crockpot and cover.
• Cook on high 3-4 hours.
• Melt butter in small frying pan.
• Stir in cornflakes and cook until crisp.
• Scatter over potatoes and serve.

HASH BROWN CASSEROLE (SLOW COOKER)

Steps:

• Coat the liner of a 4-quart slow cooker with nonstick cooking spray.
• In a large bowl, mix all ingredients and combine well. Pour into prepared slow cooker. Cover and cook on low 4-5 hours.
• Casserole will form a crusty sides and creamy center.

SLOW COOKER FUNERAL POTATOES (HASH BROWN CASSEROLE)

Steps:

• Combine frozen potatoes, soup, onion, 1 cup Cheddar cheese, sour cream, butter, garlic, salt, and pepper in a large bowl. Stir until evenly combined and pour into a slow cooker.
• Cover and cook on high for 3 hours, stirring once every hour. Turn slow cooker off.
• Sprinkle remaining cup of Cheddar cheese over the top, cover, and let sit until cheese has melted, about 5 minutes. Transfer to a serving dish and top with crushed potato chips.