Description
This hashbrown casserole with bacon, sour cream and cheddar cheese is a winning side dish for any dinner! It can be made in your Instant Pot, crockpot or in the oven.
Ingredients
Scale
- 1 (2 pound) bag of frozen hashbrowns (regular or southern style)
- 1/2 tsp kosher salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 (3 oz) package bacon crumbles
- 1 (10.5 oz) can cream of chicken soup
- 2 cups sour cream
- 1 cup shredded sharp cheddar cheese
Instructions
- Add the hashbrowns to a large bowl. Put the bowl in the microwave for 2 minutes to thaw out the hashbrowns.
- Add salt, pepper, garlic powder, onion powder, bacon, cream of chicken and sour cream into bowl. Fold to coat the hashbrowns well.
- Cooking instructions:
- For Instant Pot: scrape mixture into a deep pot-in-pot dish that has been sprayed with non-stick cooking spray. Pour 1 ½ cups water into bottom of Instant Pot. Place the pot-in-pot dish on top of a trivet and lower it into the pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 30 minutes. When time is up move valve to venting and remove the lid. Sprinkle the cheese on top and use an air fryer lid to melt the cheese (I cooked at 325 for 2 minutes).
- For Slow Cooker: scrape mixture into a greased slow cooker. Cover and cook on high for 2-3 hours. Sprinkle the cheese on top, replace lid and let cook until melted (about 10 minutes).
- For Oven: scrape mixture into a greased 9×13 inch pan. Cover with foil. Bake at 350 for 30 minutes. Remove the foil and sprinkle cheese on top. Bake for 20 more minutes.
- Category: Side
- Method: Instant Pot, Slow Cooker or Oven