Use it Up Meals // See Mindy Mom

 

Crockpot Hashbrown Casserole


Ingredients 

Instructions 

  • In a large bowl mix together hashbrowns, melted butter, sour cream, cream of chicken soup, cheddar cheese, onion, garlic salt and black pepper. Mix until everything is well combined. 
  • Pour into the base of your crockpot, cover and cook over low for 3-4 hours.
  • Check the potatoes to make sure they are cooked and serve.

Notes

If using diced frozen hash browns increase cooking time by about 30 minutes. Check to make sure they are soft and tender before serving.

Nutrition

Serving: 1g | Calories: 566kcal | Carbohydrates: 40g | Protein: 12g | Fat: 42g | Saturated Fat: 17g | Polyunsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 749mg | Fiber: 4g | Sugar: 3g
SWEET POTATO ENCHILADA SOUP 
 INGREDIENTS:
1 tablespoon avocado oil (or olive oil) 
1 small white onion, peeled and diced
3 cloves garlic, minced 
3 cups chicken stock 
1 1/4 cups (10 ounces) enchilada sauce
1 (15-ounce) can pinto or black beans, rinsed and drained 
1 (15-ounce) can fire-roasted diced tomatoes, with their juices 
1 (4-ounce) can diced green chiles 
1 1/2 pounds (about 2 medium) sweet potatoes, peeled and diced into 1/2-inch cubes 
1 teaspoon ground cumin
8 ounces sharp cheddar cheese,
freshly-grated fine sea salt and freshly-cracked black pepper, to taste
toppings: 
diced avocado, crumbled tortilla chips or strips, chopped fresh cilantro, extra shredded cheese, sour cream, and/or whatever else sounds good
Directions:
Sauté the veggies.  Heat oil in a large stockpot over medium-high heat.  
Add onion and sauté for 5 minutes, stirring occasionally, until softened.  
Add garlic and sauté for 1-2 minutes, stirring occasionally, until fragrant. 
Add the base soup ingredients.  
Add the chicken stock, enchilada sauce, beans, diced tomatoes, green chiles, sweet potatoes, cumin, and stir to combine.  

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