Cheesy Hash Brown Casserole

I love having a casserole that can be prepared in the slow cooker because it frees up my oven for cooking other dishes, especially around the holidays! These creamy, cheesy potatoes are great for an everyday Sunday brunch with your family or for a special Christmas dinner with out-of-town guests.

Cheesy Hash Brown Casserole
Crock Pot Recipe

Ingredients
32 oz package frozen diced hash brown potatoes, thawed
1/2 cup butter, melted
1 onion, chopped
10.5 oz can gluten free cream of chicken soup
2 cups shredded cheese
1 cup sour cream

Directions
1. Mix all ingredients in slow cooker.
2. Cook on low 3-4 hours.
3. Potatoes should be creamy. Be careful not to overcook!

Notes
• Make sure to check the ingredients on the package of hash browns to ensure they are gluten free. Many generic/store brands include wheat. I use Ore Ida name brand potatoes. Also, make sure you are buying diced potatoes, not shredded potatoes.
• In place of the can of cream of chicken soup, you can use 1/2 cup Augason Farms cream of chicken soup mix and 1 cup of water (as seen in photo above).
• The original recipe calls for shredded cheddar cheese, but I find that it makes the dish too greasy. I prefer to use a four cheese Mexican blend because it melts nicely. Colby Jack or any other soft cheese blend would work well, too.

Recipe adapted from Recipes for Our Daily Bread.