5-Ingredient Slow Cooker Cheesy Hashbrown Casserole Directions:
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Lightly coat the inside of a 6-quart slow cooker with nonstick spray.
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In a large mixing bowl, combine the thawed hash brown potatoes, ¾ cup of the shredded cheddar cheese, condensed cream of chicken soup, Greek yogurt, and melted light butter.
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Stir gently until the potatoes are evenly coated and the mixture is fully combined.
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Transfer the mixture to the prepared slow cooker and spread into an even layer, smoothing the surface with the back of a spoon.
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Cover and cook on LOW for 4 hours or on HIGH for 2½ hours, until the potatoes are tender and the edges are bubbling.
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During the final 20 minutes, sprinkle the remaining ¼ cup shredded cheddar evenly over the top, then cover again until the cheese is melted.
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Turn the slow cooker to WARM and let the casserole rest for 10 minutes before serving.
WW Points Calculation
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Frozen shredded hash brown potatoes, 32 oz: 0.00
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Reduced-fat cheddar cheese, 1 cup: 12.00
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Condensed cream of chicken soup, 10.5 oz: 6.00
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Fat-free Greek yogurt, ¾ cup: 0.00
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Light butter, ¼ cup: 8.00
Points Information:
Total Points: 26.00
Servings: 6 servings (about 1 cup per serving)
Points per serving: 4.33
Nutrition Information
Calories: 270
Fat: 10 g
Protein: 14 g
Carbohydrates: 30 g
Sugar: 3 g
Sodium: 720 mg
I'm waiting for your comments! Enjoy!
