Anyone who has followed this blog for longer than 20 seconds knows that I LOVE Hashbrown Casserole. I make it often in the oven and it is a huge hit in my house. Recently I have been looking for gainful employment and have therefore been trying out slow cooker recipes in the hopes that I can at some point get a paying job (this mommy, food blogger gig pays very poorly). I decided to try out some of my tried and true recipes to see it they will work in the slow cooker.
The Hashbrown Casserole certainly works in the slow cooker, but I have to warn you that it is not working mom or working anyone friendly. It cannot be left to cook all day in the slow cooker, the shredded potatoes would just turn to mush. It turned out delicious and I actually like it better than when it's cooked in the oven, but it's not a toss it in at 8am and turn it off at 5pm slow cooker dish. Of course this varies based on your slow cooker and yours may not be, like mine, a heating power house. For your information I have a Rival Crock-Pot. I think it is somewhere between 4-6 quarts, and I adore the darn thing. I liked it so much that I bought a smaller one to exclusively use at Christmas for making mulled wine and hot cocoa.
What surprised me was the level of crispiness that was achieved by cooking this in the slow cooker. Screw surprised, I was down right shocked. I was so surprised that I even made the recipe more then once to make certain the results were the same.
One more quick note: yes, I use a can of cream of mushroom soup in this recipe. I do not routinely use canned soups, much less canned cream of anything soup, but this recipe is the exception and to me it is just not the same without that canned cream of mushroom soup. You can substitute a thick white sauce in its place if you so desire.
1 package of shredded hashbrown potatoes
1 can cream of mushroom soup
1 cup shredded cheddar cheese
1/3 cup melted unsalted butter
1/2 teaspoon ground black pepper
Combine all the ingredients in the crock of your slow cooker. And cook it on high for 4 hours.
Serve warm and enjoy
Recipe source: heck if I know...my momma got it somewhere years ago
Recipe serves 8, 1-cup servings
Protein 10 grams
Fat 18 grams
Fiber 3 grams