BFMH: Breakfast Club: Hashbrown Casserole

So I finally had a chance to get to bring in food for the Breakfast Club at work and I decided on this one:






Crockpot Hashbrown Casserole


Ingredients
1 - 26-32 ounce bag frozen hash browns
1 - 8 oz container sour cream
1 - 10.5 oz can cream of chicken soup
¼ - cup onion, chopped fine
1½ - cups shredded cheddar cheese
½ - cup butter, melted
salt and pepper, to taste (about ¼ teaspoon each)
Instructions
In a large bowl add the hash browns thawed or frozen, sour cream, soup, onion, shredded cheese and melted butter.
Mix to combine.
Spoon hash brown mixture in a 4 quart slow cooker that has been sprayed with non stick spray (I had put in a liner and sprayed the liner too).
Sprinkle salt and pepper on top cover, and cook on low for 4-5 hours or until done.
The casserole should be crispy on the sides and bubbly throughout.
Serve and enjoy!




and here is how it turned out:

Not low calorie, but it was a crowd pleaser. Any don't worry, Husband got some and he liked it as well.


Until next time....Cook it up