Monday, June 27, 2016
Crock Pot Hashbrown Casserole
Crock Pot Hashbrown Casserole
32 oz. frozen shredded potatoes, thawed
1 (10 3/4 oz.) can cream of celery soup
1 (10 3/4 oz.) can fiesta nacho cheese soup
8 oz. sour cream
6 TBS melted butter
1/4 c. dried onions
1/4 c. real bacon bits
Salt and pepper to taste
Shredded Sharp Cheddar cheese, if desired
Grease inside of Crock Pot. Place all ingredients inside and mix well. Cook on LOW 5-6 hours. Garnish with shredded cheese, if desired.
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