i'm going to make this!


INGREDIENTS-

3 tablespoons butter

1/4 cup finely chopped mushrooms

1/4 cup finely chopped yellow onion

1/4 teaspoon garlic powder

3 tablespoons flour

1 cup milk

1/2 cup sour cream

1 package (20 ounces)shredded hashbrowns

3/4-1 cup freshly shredded sharp cheddar cheese

Salt and pepper

Optional toppings: Cooked and chopped bacon, fresh parsley

Instructions-

In a small saucepan over medium heat, melt the butter.

Add in the chopped mushrooms and onion and saute until tender. Add in the garlic powder. Briskly whisk in the flour until a thick dough forms. Cook for about 1 minute.

Very slowly add in the milk whisking constantly until thickened.

Reduce the heat to low and allow to simmer and thicken. Remove from heat and stir in the sour cream.

Spray a large slow cooker (I used a 6-quart crockpot) with nonstick spray.

Pour in the creamy base. Top with the whole package of hashbrowns and the shredded cheddar cheese (I like to use freshly shredded as the packaged tends to get a bit greasy). If you like an extra cheesy casserole use a full cup, otherwise use just 3/4 a cup.

Add salt and pepper and stir everything together.

Cover and cook on high for 2-3 hours. Remove the lid and allow to cook another 30 minutes to an hour to get crispier on top. Just watch these times carefully depending your slow cooker -- if you have a really hot one it may be done sooner and a cooler one will take longer.

Top with toppings of your choice such as cooked and chopped bacon, chopped parsley, additional seasonings, etc.

SLOW COOKER BACON, EGG & HASH BROWN CASSEROLE

INGREDIENTS

20 ounce bag frozen, shredded hash browns (I used Trader Joe’s)
8 slices thick-cut bacon, cooked and coarsely chopped
8 ounces shredded cheddar cheese
6 green onions, sliced thin
12 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
Cooking oil (to lightly coat slow cooker)
Optional toppings: Fresh salsa, hot sauce & avocado

DIRECTIONS

Lightly grease your slow cooker with cooking oil. Layer half of the hash browns into the bottom and top with half the bacon, half the cheese, and one-third of the green onions. Set aside some bacon and green onion for garnish and then repeat with a second layer of hash brown, bacon, cheese and onion.

In a large bowl, whisk together eggs, milk, salt, and pepper and slowly pour over top. Cook until eggs are set, approximately 2-3 hours on high, or 4-5 hours on low. Sprinkle remaining bacon and onions on top and serve immediately, with or without hot sauce.

You hungry this morning?

You need a pressure cooker.

ive got one little buddy!

Sounds interesting, I love slow cookers.