Hashbrown Casserole

Hashbrown casserole

1 bag of frozen hashbrowns

1 can of cream of whatever soup (we prefer chicken)

1 (8 oz.) container of sour cream

1 bag of shredded cheese (cheddar or colby)

1/2 of small onion, diced fine

2 T. butter

1 tsp. garlic powder

1 tsp. salt

1 tsp. pepper

Put the hashbrowns, cream of whatever soup, sour cream, seasonings, and cheese in a large bowl. Put diced onion and butter in a small bowl and microwave until the onion is soft. Add to bowl. Stir well. Pour over into your crockpot and cook on high for about 3-4 hours. You can cook this in a dutch oven or regular baking dish if you prefer (just be sure to spray your baking dish with non-stick spray).