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Crockpot Cheesy Ranch Hashbrown Casserole

Ingredients

  • 1 bag frozen shredded hash browns, 30–32 oz

  • 2 cups shredded sharp cheddar

  • 1 cup sour cream

  • 1 can cream of chicken soup

  • ½ cup butter, melted

  • 1 small onion, finely diced

  • 2½ tablespoons Hi, Jack! Signature seasoning

  • ½ teaspoon black pepper

  • Optional: 4 oz cream cheese

Optional toppings

  • Extra shredded cheddar

  • Crispy bacon bits

  • Sliced green onion

Directions

  • Spray the inside of the crockpot.

  • Combine all ingredients and spread evenly inside.

  • Cook on low for 4–5 hours or high for 2–3 hours.

  • Add extra cheddar during the final 20 minutes.

  • Finish with bacon and green onion.

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