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Nacho Hash Brown Casserole
8 servings
| prepGrease 3-quart slow cooker | ||
| 32 oz / 900 g frozen cubed hash brown potatoes, thawed | Combine & cook low 3-4 hours | Stir in sour cream, cook 15-30 min |
| 10-3/4 oz / 305 g condensed cream of celery soup, undiluted | ||
| 10-3/4 oz / 305 g condensed nacho cheese soup, undiluted | ||
| 1 large onion, finely chopped | ||
| 1/3 cup / 75 g butter, melted | ||
| 1 cup / 240 ml reduced-fat sour cream | ||
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