This Crockpot Cheesy Hashbrown Casserole combines crispy hash browns, creamy sour cream, and melted cheese, slow cooked until bubbly with crisp edges. Just toss everything in the crockpot for an easy crowd-pleasing dish that pairs perfectly with St. Louis BBQ Ribs, Southern Meatloaf and Southern Fried Green Tomatoes.
Why You'll Love This Crockpot Cheesy Hashbrown Casserole 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.
Ingredients Overview
This Crockpot Cheesy Hashbrown Casserole combines thawed frozen hash browns with melted butter, cream of chicken soup, sour cream, chopped onion, and shredded cheese for an easy, creamy side dish.
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!
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.
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.
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.
Related Recipes
- Southern Sweet Potato Casserole
- Cracker Barrel Broccoli Cheddar Chicken
- Chicken Mac and Cheese Casserole
- Easy Duchess Potatoes
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.
More Delish Recipes
Get The Recipe!
Crockpot Cheesy Hashbrown Casserole
Equipment
- Hamilton Beach 4-Quart Slow Cooker
- 6 qt Crock Pot
- Hamilton Beach 4-Quart Programmable Slow Cooker With Dishwasher-Safe Crock and Lid, Silver (33443)
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.
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