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–+ servings
serving of cracker barrel copycat cheesy potato hashbrown casserole.
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5 from 2 votes

Crockpot Cheesy Hashbrown Casserole

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!
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Brunch, Casseroles, Holiday, Side Dishes
Cuisine: American, American Southern
Servings: 8
Calories: 520kcal
Author: Kelly Bloom
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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
US Customary - Metric

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

Calories: 520kcal | Carbohydrates: 28g | Protein: 15g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 109mg | Sodium: 679mg | Potassium: 469mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1202IU | Vitamin C: 11mg | Calcium: 380mg | Iron: 2mg