Cheesy Hashbrowns
12
5 minutes
4 hours
Ingredients
1/2 cup butter, melted
2 1/2 cups shredded Cheddar cheese
1 can (10.5 oz) cream of chicken soup
1 package (30 oz) frozen shredded hashbrowns
1/4 cup finely chopped onion
Salt and pepper to taste
1 (8 oz) container sour cream
Directions
Spray the slow cooker with nonstick cooking spray.
In a large bowl, combine all ingredients and stir to combine.
Pour into the greased slow cooker and place the lid on the slow cooker.
Cook for 4 hours on low, or until sides are browned and cheese is bubbly.
Serve hot.