Wednesday Recipe...

We had family day on Saturday before Easter complete with six crockpots full of food, along with the ham, salads, hot breads and soups located on the bar for a buffet dinner/supper/all day feasting. There was a big Easter egg hunt in the back yard and lots of visiting, noise and fun. I tried a new recipe that went over very well and was asked to share it on my blog so here it is. There wasn't a single teaspoon of the hashbrown casserole left in the crockpot (And I doubled the recipe)! So that can be the five star review! And again I learned how much I love those crock pot liners at the end of the day when it was time for clean up!

Crockpot Hashbrown Potato Casserole

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1 cup (8 ounces) sour cream

1 small onion, finely chopped

1/4 cup butter, melted

3/4 teaspoon salt

1/4 teaspoon pepper

1 package (32 ounces) frozen cubed hash brown potatoes, thawed

2 cups (8 ounces) shredded cheddar cheese, divided

Directions

1. In a 4-qt. slow cooker, combine the first six ingredients. Stir in hash browns and 1-1/2 cups cheese. Cook, covered, on low 4-5 hours or until potatoes are tender, sprinkling with remaining cheese during the last 5 minutes. Yield: 8 servings.