Hasbrown casserole is one of those things I think everyone has a recipe for. I have a fantastic one that I blogged a while ago that's cooked in the oven. (If you would like to see it, click here.) But it uses the frozen diced potatoes, and this time I wanted to use the more traditional shredded variety. Why? Because one of my favorite versions of this dish comes from Cracker Barrel and that's what they use.
I will be perfectly honest with you, this recipe didn't start out containing bacon. But there I was, looking in the fridge when I found a rogue bag of bacon bits I forget was in there and somehow, they found their way over to the counter and jumped into the Crock Pot. Ha! Come on....if you find bacon you have to use it. Especially when what's cooking contains some its best friends, potatoes and cheese! They are kind of like the Three Musketeers!
If you are looking for a new side dish for dinner that can be waiting on you after a hot day (I hear those moans about turning on the oven!) or are hosting a fun summer time brunch, you will be so happy you logged on today! Just be sure you have sneaky bacon in your house too...it will find its way into the pot, I guarantee!
Crock Pot Hashbrown Casserole
32 oz. frozen shredded potatoes, thawed
1 (10 3/4 oz.) can cream of celery soup
1 (10 3/4 oz.) can fiesta nacho cheese soup
8 oz. sour cream
6 TBS melted butter
1/4 c. dried onions
1/4 c. real bacon bits
Salt and pepper to taste
Shredded Sharp Cheddar cheese, if desired
Grease inside of Crock Pot. Place all ingredients inside and mix well. Cook on LOW 5-6 hours. Garnish with shredded cheese, if desired.
Shared on Make Ahead Meals July 15, 2013
Shared on Mandy's Recipe Box July 16, 2013
Shared on Lady Behind The Curtain July 17, 2013
Shared on The Country Cook July 19, 2013
Potatoes at Very Good RecipesShared on Mandy's Recipe Box July 16, 2013
Shared on Lady Behind The Curtain July 17, 2013
Shared on The Country Cook July 19, 2013
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Yes I am drooling! I must try this!
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