Crockpot Cheesy Hash Brown Casserole
Ingredients
-
3
tablespoons
butter
-
1
small
onion, chopped
-
¼
cup
all-purpose flour
-
2
cups
broth
-
24
ounces
sour cream
-
1
teaspoon
garlic powder
-
1
teaspoon
sea salt
-
¼
teaspoon
black pepper
-
26
ounces
frozen hash browns
-
8
ounces
shredded cheddar cheese, divided
Instructions
- Melt the butter in a saucepan.
- Add the chopped onion and cook for about 5 minutes until softened.
- Sprinkle the flour over the onions and stir to combine.
- Slowly pour in the broth while whisking continuously to prevent lumps.
- Cook the mixture for about 5 minutes until the sauce thickens slightly.
- Remove from heat and stir in the sour cream, garlic powder, salt, and pepper.
- Arrange the hash browns in the bottom of the slow cooker.
- Toss the hash browns with the prepared sauce and 1 cup of shredded cheese until well-coated.
- Cook on low for 4 hours, stirring occasionally.
- Sprinkle the remaining cheese on top and cook for an additional 10 minutes until melted.
Nutrition Facts (estimated)
Servings
12
Calories
281
Total fat
21g
Total carbohydrates
18g
Total protein
7g
Sodium
528mg
Cholesterol
60mg
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