What do YOU do when you have random things in your freezer and refrigerator to get rid of? Do you layer it all in a slow cooker, turn it on high, and go about your business?
I had half of a large bag of hash browns left from making quiche cups, so I dumped it into a vegetable oil prepared slow cooker.
The next layer was a large chopped onion and chopped beef brats (HH’s favorite hotdog replacement), followed by grated cheddar cheese.
Spread the layers evenly, then top with a smooth layer of cream of chicken soup, or cream of mushroom – your choice.
Turn the slow cooker to high and cook for two hours.
Scoop out into bowls and ring the dinner bell.
I realize your family may not be huge fans of brats (like HH is), but you can substitute chopped ham or another favorite meat.
This is comfort food at its finest.
It’s almost too easy to need a recipe, but I tend to need one for anything that has over three ingredients. How about you?
- 24-30 ounces of frozen shredded hash browns
- 1 large yellow onion, chopped
- 5-6 beef brats, chopped (or 2 cups chopped ham)
- 2 cups shredded cheddar cheese
- 1 can cream of chicken soup (can substitute cream of mushroom or celery)
- salt and pepper to taste
- Level each layer of ingredients in a slow cooker, finishing with the cream soup. Sprinkle with salt and pepper to taste.
- Cook on high for two hours.
If you’re feeling guilty, mix up your favorite salad to balance any ingredients you consider (ahem) unhealthy – or add a serving of steamed broccoli or green beans. 😉
Do you normally cook casseroles in your slow cooker? Isn’t it the best when you’re too busy to stand over a stove and baby-sit a pot?