This Cheesy Hashbrown Casserole is great as a side dish or a yummy breakfast.
It is so hot here in Virginia. For the past week or so it has been over 100 degrees.
I am trying inventive ways not to use my oven just to keep my house cool. We have been using the grill a lot lately. We have been cooking extra stuff to have leftovers we can microwave warm when we get hungry. I have also been making sandwiches and other foods that do not require any oven time.
I made this cheesy Hash brown casserole in my slow cooker to keep the house cool. We had it with some burgers. I then heated it up and we also enjoyed it for breakfast. It is very versatile and tastes pretty good too.
SLow Cooker Cheesy Hashbrowns
Ingredients:
4 tablespoons unsalted butter
1 small sweet onion diced
3 cloves garlic minced
1 bag frozen shredded hash brown potatoes
1 can 10 ounces cream of chicken soup
1 cup sour cream
1/4 cup grated Parmesan cheese
1 teaspoon kosher salt
2 cups shredded Monterrey jack cheese
1/2 cups crushed saltine crackers
Directions:
Heat 2 tablespoons butter over medium heat. Add the diced onion and cook stirring until soft and translucent about 6 minutes. Stir in the garlic and cook until fragrant and soft, another two minutes or so.
In a bowl toss together the cooked onions,garlic hash brown potatoes, soup,sour cream, Parmesan, salt, pepper and 1 1/2 cups of the cheese. Spread the mixture in a 9x13 casserole dish. Melt the remaining 2 tablespoons butter. Top the casserole with the remaining cheese, crackers and melted butter
Peace be with you,
Veronica
