Thursday, November 19, 2009

Hashbrown Breakfast Casserole

I can't forget breakfast during this time. I mean, you have a house full of people or you need to go to a household that will be full of people, so why not make something simple for breakfast...

Hashbrown Breakfast Casserole

32 ounces bag frozen hashbrowns
1 can cheddar cheese soup
1 can cream of mushroom soup
1 cup sour cream
1/2 cup butter

Pour hashbrowns into your crock pot that has been sprayed with cooking spray. In a medium bowl, mix the soups together. Slice butter stick into tablespoons and mix in soup. Pour over hashbrowns. Cover and cook on LOW for 4-6 hours. Stir about every hour to mix up butter as it melts. In the last half hour of cooking at the sour cream and stir to mix. Cook for final half hour. Then serve.

Happy Slow Cooking! Enjoy and Hugs...


More Holiday Recipes from Hazel's Crock Pot Kitchen...

1 comment:

adrienne said...

Great idea - especially if you can let something like this cook overnight.