Slow Cooker 5-Ingredient Colby Jack Hash Brown Casserole Directions:
Lightly grease an oval slow cooker with cooking spray. Stir together the cream of chicken soup, sour cream, melted butter, and 1½ cups Colby Jack until well combined. Arrange 4 frozen hash brown patties in a single layer in the slow cooker and spread half of the creamy cheese mixture over them. Repeat with the remaining 4 patties and remaining mixture. Cover and cook on LOW for 4–5 hours, until the hash browns are tender and the casserole is hot throughout. During the final 20 minutes, sprinkle the remaining ½ cup cheese over the top and continue cooking until melted. For a more golden top, place an oven-safe slow cooker insert under the broiler for 2–3 minutes, watching closely. Rest for 10 minutes before serving.
WW Points Calculation
Frozen hash brown patties — 32 points
Reduced-fat Colby Jack cheese — 24 points
Reduced-sodium light cream of chicken soup — 6 points
Light sour cream — 12 points
Unsalted butter — 10 points
Points Information
Total Points: 84 points
Servings: 8
Points per serving: 11 points
Nutrition Information
Calories: 290
Protein: 11 g
Carbohydrates: 26 g
Fat: 17 g
Fiber: 2 g
Sugar: 2 g
Sodium: 520 mg
I'm waiting for your comments! Enjoy!
