5-Ingredient Slow Cooker Cheesy Hash Brown Bake Directions:
Lightly coat the inside of a 5- to 6-quart slow cooker with cooking spray.
Stir the cream of chicken soup, Greek yogurt, melted butter, and 1 1/2 cups of the cheddar together until evenly combined.
Arrange a layer of frozen hash brown patties in the slow cooker, trimming or slightly overlapping them as needed.
Spread part of the cheese mixture over the patties.
Repeat the layers until all the patties and cheese mixture are used.
Cover and cook on LOW for 4–5 hours, until the hash browns are tender and the casserole is hot throughout.
Sprinkle the remaining 1/2 cup cheddar evenly over the top.
Transfer the mixture to a broiler-safe baking dish and broil for 2–4 minutes, watching closely, until the cheese crust is golden and crisp.
Let the casserole rest for 10 minutes before dividing into 10 servings.
WW Points Calculation
Frozen golden hash brown patties, 10: 30.00 points
Reduced-fat shredded sharp cheddar cheese, 2 cups: 26.00 points
Reduced-sodium, 98% fat-free condensed cream of chicken soup, 10.5 ounces: 5.00 points
Nonfat plain Greek yogurt, 1 cup: 0.00 points
Unsalted butter, 2 tablespoons: 12.00 points
Points Information
Total Points: 73.00 points
Servings: 10 servings / 1 hash brown patty portion with creamy cheese filling
Points per serving: 7.30 points
Nutrition Information
Calories: 240
Protein: 9 g
Carbohydrates: 25 g
Fat: 12 g
Fiber: 2 g
Sugar: 3 g
Sodium: 520 mg
I'm waiting for your comments! Enjoy!
