Advanced

Slow Cooker Sour Cream and Onion Scalloped Hash Browns with Ham

Email This Recipe

*Required

Send To:

*Email Address:

separate multiple email addresses with commas

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

Cancel

©2011 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.

- Facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

Slow Cooker Sour Cream and Onion Scalloped Hash Browns with Ham

Packaged hash brown potatoes and canned soup make for quick work of scalloped potatoes and ham.

false

(36 Ratings)

36 Ratings

5 spoons 11%

4 spoons 53%

3 spoons 19%

2 spoons 14%

1 spoons

Member Reviews (3)

d41cafe3-6c21-4f4d-ba5e-c1c8ec14156a

Pin It

PREP TIME
10 Min
TOTAL TIME
6 Hr 10 Min
SERVINGS
6

2: packages (5.2 ounces each) Betty Crocker® hash brown potatoes

2: tablespoons butter or margarine, melted

2: cups water

1: can (10 3/4 ounces) condensed reduced-sodium cream of mushroom soup

1: can (11 ounces) Green giant® Mexicorn® whole kernel corn, red and green peppers, undrained

1: container (12 ounces) chive-and-onion sour cream potato topper

1 1/2: cups shredded Cheddar and American cheese blend (6 ounces)

1/2: pound fully cooked ham, diced

Save $$$ on your favorite brands

1 Toss dry potatoes and butter in 3 1/2- to 4-quart slow cooker. Stir in remaining ingredients just until blended.
2 Cover and cook on low heat setting 5 to 6 hours.

Pin It

Email This Recipe

*Required

Send To:

*Email Address:

separate multiple email addresses with commas

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

Cancel

©2011 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.

- Facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

Expert Tips

Add a can of Old El Paso® chopped green chiles for a zippy flavor.

Tossing the dry potatoes with melted butter preserves their shape during the long, slow cook time.

Sprinkle canned French-fried onions on top of the finished casserole for added crunch and flavor.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Serving)

Calories 465

(Calories from Fat 245),

Total Fat 27g

(Saturated Fat 15g,

Cholesterol 80mg;
Sodium 1650mg;
Total Carbohydrate 34g

(Dietary Fiber 3g,

Protein 21g;

Percent Daily Value*:

Iron 8.00%;

Exchanges:

2 Starch;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

1 - 3 of 3 Reviews View All

Posted 10/19/2011 9:47:30 PM REPORT ABUSE mom2pickyeaters said:

Rating:

Made this dish for dinner tonight and based on the previous reviews I made the following changes; brown half the hashbrowns according to package directions and leave other half frozen, I seasoned the cooked hashbrowns with season salt, pepper, and garlic powder. I only used 10 oz of water using the empty soup can, about 8 oz chive and onion sour cream, and I substituted 16 oz Velvetta for the cheddar. It came out nice and creamy!

This reply was: Helpful Inspiring

Posted 7/21/2011 10:52:46 AM REPORT ABUSE privat1023 said:

Rating:

This tasted great but it was more like a chowder. The liquid that it called for didn't cook out. Reducing the liquid might help it set up. The potatoes were still chucks but soft....maybe cooking them first might help also.

This reply was: Helpful Inspiring

Posted 1/2/2011 9:51:53 AM REPORT ABUSE Anne01 said:

Rating:

This recipe tastes great, but it came out more like a chowder. I followed the recipe, but wondered if I should have browned the hash browns first, because they cooked down in the crockpot to the point of almost dissolving.

This reply was: Helpful Inspiring