Crockpot Hashbrown Casserole (NO cream of soups)
Author: Chelsea
Serves: 6-8 as a side
Ingredients
- 3 tablespoons butter
- 1/4 cup finely chopped mushrooms
- 1/4 cup finely chopped yellow onion
- 1/4 teaspoon garlic powder
- 3 tablespoons flour
- 1 cup milk, I used 1%
- 1/2 cup sour cream, I used reduced-fat
- 1 package (20 ounces) Simply Potatoes shredded hashbrowns
- 3/4-1 cup freshly shredded sharp cheddar cheese
- Salt and pepper (I used about 1 tsp. salt and a heaping 1/4 tsp. pepper)
- Optional toppings: Cooked and chopped bacon, fresh parsley
Instructions
- In a small saucepan over medium heat, melt the butter.
- Add in the chopped mushrooms and onion and saute until tender. Add in the garlic powder. Briskly whisk in the flour until a thick dough forms. Cook for about 1 minute.
- Very slowly add in the milk whisking constantly until thickened.
- Reduce the heat to low and allow to simmer and thicken. Remove from heat and stir in the sour cream.
- Spray a large slow cooker (I used a 6-quart crockpot) with nonstick spray.
- Pour in the creamy base. Top with the whole package of hashbrowns and the shredded cheddar cheese (I like to use freshly shredded as the packaged tends to get a bit greasy). If you like an extra cheesy casserole use a full cup, otherwise use just 3/4 a cup.
- Add salt and pepper and stir everything together.
- Cover and cook on high for 2-3 hours. Remove the lid and allow to cook another 30 minutes to an hour to get crispier on top. Just watch these times carefully depending your slow cooker -- if you have a really hot one it may be done sooner and a cooler one will take longer. Each crockpot is so different!
- Top with toppings of your choice such as cooked and chopped bacon, chopped parsley, additional seasonings, etc.
