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.

Prep Time: 10 min
Total Time: 6 hours 10 min
Makes: 6 servings (1 1/3 cups each)

(6 ratings)

Gain access to member-exclusive recipes. Sign Up or Log In

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

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.

Variation

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

Success

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

Special Touch

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

Nutrition Information:

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% Exchanges: 2 Starch; 2 Medium-Fat Meat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

Not what you're looking for? Try another search: