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Slow Cooker Hash Brown Casserole Recipe
Hash Brown Potato Casserole



26 oz package frozen shredded hash brown potatoes

10 3/4 oz can condensed reduced fat reduced sodium cream mushroom soup, undiluted

1 1/3 cup fat free milk

1/4 cup fine chopped onion

1 Tbsp butter or stick margarine, cut into small pieces

3/4 tsp pepper

½ tsp salt

cooking spray

1 cup (4 oz) shredded cheddar cheese



Place first 7 ingredients in 5 quart electric slow cooker coated with cooking spray; stir well.. Cover with lid, cook on high heat setting for 1 hour. Reduce to low heat setting and cook 4-5 hours. Add cheese, stirring gently. Cover and cook 30 minutes.

Yields 8 servings, 4 points per serving

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