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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 12 |
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I found this in a Pillsbury slow cooker cookbook. Made these last Sunday and they were very tasty. A hashbrown casserole with a Mexican flair! Ingredients:
1 can condensed cream of mushroom soup |
1 (8 ounce) container sour cream |
1 (4 1/2 ounce) can chopped green chilies |
1 1/2 cups shredded colby-monterey jack cheese |
1 (32 ounce) package frozen southern-style cubed hash brown potatoes |
3 green onions, sliced |
1/2 cup finely crushed nacho chip |
Directions:
1. Spray 4 to 6-quart slow cooker with nonstick cooking spray.
2. In medium bowl, combine soup, sour cream, chiles, and cheese, mix well.
3. Arrange half of potatoes in sprayed slow cooker.
4. Top with half of sour cream mixture; spread evenly.
5. Top with remaining potatoes and sour cream mixture; spread evenly.
6. Cover, cook on high setting for 3 1/2 to 4 1/2 hours.
7. Just before serving, sprinkle top with onions and chips.
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