3.5 cups hash brown potatoes, frozen
2.5 cups cream of chicken soup
8 oz sour cream
1/2 cup butter, melted and divided
8 oz cheddar cheese, grated
2 tbsp parsley, dried
2 cup dry stuffing mix
Place hash browns in a large bowl, add soups, sour cream, 1/4 cup melted butter, cheese, parsley, and 1 teaspoon salt. Mix well.
Spoon into a large slow cooker. Sprinkle stuffing mix over potato mixture and drizzle remaining butter over stuffing.
Cover and cook on low for 6-8 hours or on high for 2-3 hours.
Sugar: 6g
:
Calcium: 318mg
Calories: 644kcal
Carbohydrates: 69g
Cholesterol: 81mg
Fat: 33g
Fiber: 3g
Iron: 4mg
Potassium: 536mg
Protein: 18g
Saturated Fat: 18g
Sodium: 1651mg
Vitamin A: 1024IU
Vitamin C: 10mg
