Hashbrown Casserole - Slow cooker or oven baked casserole recipe, you choose!

Welcome to the Geojaklin Kitchen.

Today we're using the Slow Cooker (Crock Pot) but you can equally do this recipe in a conventional oven with an ovenproof casserole dish. Go with about 170 – 180 degrees C and cook for approx 35 – 40 min, testing the centre for doneness with a skewer which should come out hot. Be sure to pre-heat your oven before starting.

This simple recipe takes only 5 min to prepare and then the cooking time. It’s a delicious filling meal on its own and you can try so many variations to suit your own personal taste. You can shred the Hash Browns before using but it’s not necessary as they will break up as the ingredients are combined. Use a milder cheddar if you want a less cheesy flavour. Want a Vegetarian version of this? substitute the Cream of Chicken soup with Cream of Mushroom Soup, top it off with some gently fried or caramelised onions – the possibilities are endless. Want a crunchy top? Try sprinkling some crushed Corn Flakes over it before baking.

Please let us know if you make this, we’d love to hear your thoughts and any variations that you apply to the basic recipe.

Ingredients:-

1 850g (30-ounce) package of frozen Hash Browns, (fully thawed)

1 400g (10.75-ounce) can of Cream of Chicken (or Cream of Mushroom) Soup

450g (2 cups) of Cheddar Cheese (shredded)

125ml (1/2 cup) of melted Butter

125g (1/2 cup) of chopped Onion

560g (1 pint) of Sour Cream

350g (12.4 oz) Cooked Ham (roughly chopped) - obviously omit this ingredient to create a vegetarian dish, which is why we left it till last.

Salt and pepper to taste

60g (1/4 cup) of freshly chopped Parsley (optional, for garnish)



For instructions on how to make this amazing dish, see our step-by-step video.