Description
This creamy, delicious Crockpot hashbrown casserole is a lifesaver for busy mornings and family gatherings, offering incredible convenience and irresistible flavor with tender potatoes, rich cream, and savory goodness. It's an easy, fuss-free meal that can be prepared in a slow cooker.
Ingredients
30 oz bag Frozen Hashbrowns
10.5 oz can Condensed Cream of Chicken Soup
16 oz Sour Cream
2 cups Shredded Cheddar Cheese
1/2 cup Melted Butter
1/2 cup Chopped Onio
1 tsp Salt
1/2 tsp Black Pepper
Instructions
- Spray your 6-quart Crockpot with non-stick cooking spray
- In a large bowl, combine the condensed soup, sour cream, melted butter, chopped onion, salt, and pepper. Mix until well combined
- Gently fold in the frozen hashbrowns and 1.5 cups of shredded cheddar cheese. Ensure everything is evenly coated
- Pour the mixture into your prepared Crockpot, spreading it evenly
- Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the Crockpot hashbrown casserole
- Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, or until the potatoes are tender and the cheese is bubbly
- Once cooked, let the Crockpot hashbrown casserole sit for 10-15 minutes before serving. This helps it set up nicely
Notes
Do not thaw hashbrowns; use them frozen to avoid wateriness.
Ensure your Crockpot is well-greased (or use a liner) to prevent sticking.
For a crispier top, briefly broil if your insert is oven-safe.
Always cook until potatoes are completely tender throughout.
Leftovers store beautifully in an airtight container in the fridge for up to 3-4 days.
Reheat individual portions in the microwave, or larger amounts covered with foil in an oven-safe dish at 300°F (150°C) for 20-30 minutes.
Customization: Swap cheeses (Colby Jack, Monterey Jack, pepper jack), add cooked breakfast sausage, ham, or bacon bits, or sautéed mushrooms, bell peppers, or spinach. Use cream of mushroom or celery soup.
To make ahead: Assemble the mixture (without top cheese) the night before, store in your Crockpot insert (covered) in the fridge, then add cheese and cook as directed in the morning.
To prevent sogginess: Avoid overfilling, use frozen hashbrowns directly, ensure proper cooking time to allow moisture to evaporate, and let the casserole rest after cooking to help it set.
- Prep Time: 15 mins
- Cook Time: 4 hours 30 mins
- Category: Breakfast
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 375 kcal
- Sugar: 3g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 18g
- Carbohydrates: 28g
- Fiber: 2.5g
- Protein: 11g
- Cholesterol: 80mg
Keywords: Crockpot, hashbrown, casserole, slow cooker, breakfast, brunch, cheesy, potatoes, easy, comfort food, family meal