Ingredients
1 (30 oz) bag frozen hash browns, thawed
8 oz cream cheese, softened
1 cup sour cream
1 (10.5 oz) can cream of chicken or cream of celery soup
1/2 cup unsalted butter, melted
2 cups shredded cheddar cheese
1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
1/2 cup green onions, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Extra shredded cheddar cheese for topping
Instructions
1. Spray the inside of a 6-quart slow cooker with nonstick cooking spray.
2. Squeeze thawed spinach in a towel to remove as much moisture as possible.
3. In a large mixing bowl combine cream cheese, sour cream, melted butter, and condensed soup.
4. Mix until smooth and creamy with no lumps.
5. Add garlic powder, onion powder, salt, pepper, and chopped green onions.
6. Stir in shredded cheddar cheese and the squeezed spinach.
7. Fold in the thawed hash browns until everything is evenly coated.
8. Transfer the potato mixture into the prepared crock pot and spread evenly.
9. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours until potatoes are tender.
10. Sprinkle additional cheddar cheese over the top during the last 15 minutes of cooking.
11. Allow the cheese to melt, garnish with extra green onions, and serve hot.
Notes
Make sure frozen hash browns are thawed before mixing so the dish cooks evenly.
Squeezing excess water from spinach prevents the casserole from becoming watery.
Add cooked bacon or diced ham for extra flavor.
Pepper jack cheese can be substituted for cheddar to add a little heat.
Leftovers can be stored in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 55mg