Crockpot cheesy hashbrown casserole is a classic hearty side dish. It's made with layers of crispy hash browns, creamy sour cream, and melted cheese, and it's sure to become a favorite!
Why You Will Love This Recipe
This crockpot hashbrown casserole recipe is easy to make and can be prepared ahead of time, making it a great option for busy weeknights or weekend brunches. It's a hearty and filling meal that is perfect for a cold winter day.
- Easy to make. Simply dump all of the ingredients in the slow cooker and let it do the work for you.
- Hearty and filling. It's a hearty and satisfying dish that is perfect for a fall or winter meal.
- Delicious. The combination of crispy hash browns, creamy sour cream, and melted cheese is irresistible.
- Affordable: This recipe is made with inexpensive ingredients, making it a budget-friendly option.
- Perfect for holidays. This cheesy hashbrown crockpot recipe is also popular dish to serve for holiday buffets or brunches.
Jump to:
- Why You Will Love This Recipe
- Crockpot Cheesy Hashbrown Casserole Ingredients
- How to Make Crockpot Cheesy Hashbrown Casserole
- Serving Suggestions
- Related Recipes
- Substitutions and Variations
- Equipment
- Storage and Reheating
- Tips for Success
- Frequently Asked Questions
- Some Other Recipes We Are Sure You Will Love
- 📖 Recipe
- Food Safety
Crockpot Cheesy Hashbrown Casserole Ingredients
This crockpot casserole combines creamy cheese and crisp potatoes with less work and hassle than traditional cheesy hashbrown casserole recipes.
- Hashbrowns - Frozen, thawed.
- Butter - Melted.
- Cream of Chicken Soup - One 10.5 oz can of condensed soup.
- Sour cream
- Onion - Chopped finely.
- Cheese - Shredded. You can use Sharp Cheddar, Mild Cheddar, or any variety of cheese you love.
- Salt
- Black pepper
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Crockpot Cheesy Hashbrown Casserole
With just a few minutes of prep work, you can have this hearty meal cooking in your slow cooker while you take care of other things. Best of all, it tastes like a restaurant dish made right at home!
Combine Ingredients
- Spray the inside of the slow cooker insert crock with non stick cooking spray.
- Reserve 1 cup of shredded cheese, and combine the thawed hashbrowns, condensed soup, chopped onion, sour cream, and seasonings in a large mixing bowl.
- Drizzle the melted butter into the mixing bowl and stir to combine.
- Mix in 2 cups of the shredded cheese, combining so that everything is blended.
Transfer To Crockpot
- Transfer the mixture to the prepared crockpot or slow cooker.
Top With Cheese
- Sprinkle the reserved cup of shredded cheese over the top of the mixture in the slow cooker.
Slow Cook For 4 Hours
- Cover the crockpot and heat on LOW for 4 hours, or until the cheese has melted and the casserole is hot and bubbly.
Serving Suggestions
This classic comfort food is easy to make and filled with flavor. Get ready for creamy potatoes topped with cheese; this crockpot hashbrown casserole recipe will leave everyone asking for seconds!
Serve with roasted chicken, grilled pork chops, or your favorite main. Here's some great ideas:
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Related Recipes
Substitutions and Variations
Here are a few substitutions and variations when making crockpot cheesy hashbrowns:
- You can substitute diced potatoes, tater tots, or even thin shoestring potatoes for the shredded hashbrowns.
- Use your favorite cheese. Shredded smoked Gouda, Pepper Jack, or Colby all have deliciously different flavor profiles.
- You can also add cooked ground beef, sausage, or ham to this recipe.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this cheesy hashbrown crockpot casserole.
Storage and Reheating
- This casserole can be stored in the refrigerator for up to 3 days.
- To freeze, wrap it tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months.
- To reheat, thaw overnight in the refrigerator and then bake in the oven at 350 degrees Fahrenheit for 20-25 minutes, or until heated through.
Tips for Success
- For a crispier hash brown topping, you can sprinkle the casserole with additional shredded cheese and bake it in a preheated oven at 350 degrees Fahrenheit for 15-20 minutes, or until the cheese is melted and bubbly.
- You can also add chopped onions, bell peppers, or bacon to this recipe.
- If you don't have a slow cooker, you can bake this casserole in the oven at 350 degrees Fahrenheit for 30-40 minutes, or until the hash browns are cooked through and the cheese is melted and bubbly.
- This casserole can be made ahead of time and stored in the refrigerator for up to 24 hours. When ready to serve, simply reheat it in the slow cooker on low heat or in the oven at 350 degrees Fahrenheit until heated through.
Frequently Asked Questions
Yes, you can bake this casserole in the oven at 350 degrees Fahrenheit for 30-40 minutes, or until the hash browns are cooked through and the cheese is melted and bubbly.
There are a few reasons why your hash browns might get soggy. One reason is that you might have used too much liquid in the recipe, or might not have cooked the hash browns long enough. To prevent soggy hashbrowns, make sure to use the correct amount of liquid and cook until crispy.
Some Other Recipes We Are Sure You Will Love
📖 Recipe
Crockpot Cheesy Hashbrown Casserole
Equipment
Ingredients
- 32 oz Hashbrowns frozen, thawed
- 1 can Cream of Chicken Soup 10.5 oz can
- 16 oz Sour cream
- 1 Onion finely chopped
- 1 teaspoon Salt To taste
- ½ teaspoon Black pepper To taste
- 4 oz Butter
- 3 cup Cheese Sharp Cheddar, Colby, Mild Cheddar
Instructions
- Spray the inside of the slow cooker insert crock with non stick cooking spray.
- Reserve 1 cup of shredded cheese, and combine the thawed hashbrowns, condensed soup, chopped onion, sour cream, and seasonings in a large mixing bowl.32 oz Hashbrowns, 1 can Cream of Chicken Soup, 16 oz Sour cream, 1 Onion, 1 teaspoon Salt, ½ teaspoon Black pepper
- Drizzle the melted butter into the mixing bowl and stir to combine.4 oz Butter
- Mix in 2 cups of the shredded cheese, combining so that everything is blended.3 cup Cheese
- Transfer the mixture to the prepared crockpot or slow cooker and sprinkle the reserved cup of shredded cheese over the top of the mixture in the slow cooker.
- Cover the crockpot and heat on LOW for 4 hours, or until the cheese has melted and the casserole is hot and bubbly.
Notes
- For a crispier hash brown topping, you can sprinkle the casserole with additional shredded cheese and bake it in a preheated oven at 350 degrees Fahrenheit for 15-20 minutes, or until the cheese is melted and bubbly.
- You can also add chopped onions, bell peppers, or bacon to this recipe.
- If you don't have a slow cooker, you can bake this casserole in the oven at 350 degrees Fahrenheit for 30-40 minutes, or until the hash browns are cooked through and the cheese is melted and bubbly.
- This casserole can be made ahead of time and stored in the refrigerator for up to 24 hours. When ready to serve, simply reheat it in the slow cooker on low heat or in the oven at 350 degrees Fahrenheit until heated through.
Nutrition
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
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