Crockpot Hashbrown Casserole has become my absolute go-to for busy mornings and relaxed weekend brunches. I remember one particularly chaotic Sunday when I needed a crowd-pleasing dish that wouldn’t keep me chained to the stove. This slow cooker hash brown casserole saved the day! The creamy, cheesy aroma filling my kitchen was just heavenly, and everyone devoured it. It’s truly an easy crockpot hash brown bake that delivers maximum flavor with minimal effort. Let’s get cooking!
Why You’ll Love This Crockpot Hashbrown Casserole
This dish is a true winner for so many reasons:
- Incredible Flavor: It’s unbelievably creamy, savory, and satisfying.
- Super Quick Prep: Seriously, you just mix and dump – about 10 minutes tops!
- Budget-Friendly: Uses common pantry staples, making it easy on your wallet.
- Family Favorite: Even picky eaters ask for seconds of this cheesy crockpot hash brown casserole.
- Versatile: Perfect for breakfast, brunch, or as a hearty side dish.
- Minimal Effort: Your slow cooker does all the work, leaving you free.
- Crowd Pleaser: This cheesy crockpot hash brown casserole is always a hit at gatherings.
Ingredients for Crockpot Hashbrown Casserole
Gathering these simple ingredients is the first step to making the best crock pot potato casserole. The beauty of this dish is its simplicity and the reliance on pantry staples. Here’s what you’ll need for this comforting crockpot hash brown casserole with sour cream:
- 1 (30 ounce) package frozen shredded hash browns – Make sure they’re fully thawed so they cook evenly.
- 1 can (10.5 ounce) condensed cream of mushroom soup – This is the creamy backbone of the casserole, adding richness and flavor.
- 1 cup sour cream – For that signature tang and extra creaminess that makes this crockpot hash brown casserole so decadent.
- 1/2 cup butter, melted – Essential for binding everything together and adding a lovely richness.
- 1 cup shredded cheddar cheese – Plus more for topping if you like! This brings the cheesy goodness.
- 1/2 cup chopped onion (optional) – Adds a subtle savory depth if you enjoy onion flavor.
- 1 teaspoon salt – To enhance all the other flavors.
- 1/2 teaspoon black pepper – For a little kick.
How to Make Crockpot Hashbrown Casserole
Learning how to make crockpot hash brown casserole is a game-changer for easy meal prep. It’s so straightforward, you’ll wonder why you didn’t start making it sooner!
- Step 1: Grab a large bowl. Add your frozen shredded hash browns, the can of condensed cream of mushroom soup, sour cream, and the melted butter. This is where the magic starts to happen for your slow cooker hash brown casserole.
- Step 2: Toss in the shredded cheddar cheese, chopped onion (if you’re using it for extra flavor), salt, and black pepper. Now, gently mix everything together with a spoon or your hands until it’s all well combined. You want to ensure those hash browns are coated in all that creamy goodness – this mixture is the heart of your crock pot potato casserole.
- Step 3: Prepare your crockpot by lightly greasing the inside. Pour the entire mixture into the crockpot. Spread it out evenly so it cooks uniformly. This step is crucial for a perfect crockpot breakfast casserole with hash browns.
- Step 4: Cover your crockpot. Cook on the low setting for 6 to 8 hours, or if you’re in a hurry, use the high setting for 3 to 4 hours. The best crock pot hash brown recipe is ready when those hash browns are tender and the entire casserole is heated through and bubbly.
- Step 5: Once it’s done, give the crockpot hash brown casserole a good stir before serving. This helps distribute the creamy texture evenly throughout.
Pro Tips for the Best Crockpot Hashbrown Casserole
Want to elevate your slow cooker hash brown bake? Follow these tips for the ultimate comfort food experience. Achieving the best crock pot hash brown recipe is all about a few simple tricks.
- For a golden, crispy topping, sprinkle extra shredded cheddar and some panko breadcrumbs over the casserole during the last 30 minutes of cooking.
- Thaw your frozen hash browns completely before mixing. This ensures they cook evenly and don’t remain icy in the center.
- Don’t overfill your crockpot. Leave enough room for the ingredients to bubble and cook properly.
- If you want to avoid the condensed soup, a blend of milk, butter, and a little flour can create a similar creamy base for your crockpot scalloped potatoes and hash browns.
What’s the secret to perfect Crockpot Hashbrown Casserole?
The secret lies in the creamy base created by the condensed soup, sour cream, and butter, which tenderizes the hash browns beautifully. This combination ensures that your crockpot hash brown casserole is never dry and always incredibly flavorful.
Can I make Crockpot Hashbrown Casserole ahead of time?
Yes! You can assemble the entire mixture the night before and store it covered in the refrigerator. Just pop it into the crockpot in the morning. This makes it perfect for a stress-free Sunday morning crockpot hash brown casserole.
How do I avoid common mistakes with Crockpot Hashbrown Casserole?
A common pitfall is using frozen hash browns straight from the freezer; always thaw them first! Also, avoid the temptation to stir too frequently, as this can break down the hash browns too much, making it more like mashed potatoes. If you’re looking for a crockpot hash brown casserole without soup, be sure to use enough liquid in your substitute to prevent dryness. For more on cooking techniques, you can explore resources on slow cooker cooking.
Best Ways to Serve Crockpot Hashbrown Casserole
This versatile crockpot hash brown casserole is a winner no matter when you serve it! For a hearty crockpot hash brown casserole breakfast, I love pairing it with crispy bacon, scrambled eggs, and fresh fruit salad. It’s the perfect comforting start to any day, especially on a weekend morning. As a fantastic crockpot hash brown casserole side dish, it complements so many main courses. Think roasted chicken, a holiday ham, or even grilled steak. Its creamy, cheesy goodness makes it a welcome addition to any meal, and it’s always a hit with guests.
Nutrition Facts for Crockpot Hashbrown Casserole
When you’re enjoying a serving of this delicious crockpot hash brown casserole, here’s what you can expect nutritionally. This cheesy crockpot hash brown casserole is satisfying and flavorful, making it a great addition to any meal.
- Serving Size: 1 serving
- Calories: Approx. 350-400
- Fat: Approx. 25g
- Saturated Fat: Approx. 15g
- Unsaturated Fat: Approx. 10g
- Trans Fat: Approx. 0g
- Carbohydrates: Approx. 25g
- Fiber: Approx. 2g
- Sugar: Approx. 3g
- Protein: Approx. 8g
- Cholesterol: Approx. 60mg
- Sodium: Approx. 700mg
Nutritional values are estimates and may vary based on specific ingredients used in your slow cooker hash brown casserole.
How to Store and Reheat Crockpot Hashbrown Casserole
Leftovers of this amazing crockpot hash brown casserole are almost as good as the first serving! Once your delicious crockpot hash brown casserole has finished cooking and you’ve enjoyed it, it’s important to store it properly to maintain its quality. Let the casserole cool down at room temperature for about 20-30 minutes before transferring it to airtight containers. You can store this creamy crock pot potato casserole in the refrigerator for up to 3-4 days. For longer storage, this dish freezes beautifully. Wrap individual portions securely in plastic wrap, then in foil, and freeze for up to 3 months. This makes it a convenient option for a future crockpot hash brown casserole dinner.
To reheat, simply thaw frozen portions overnight in the refrigerator. You can reheat individual servings in the microwave for 1-2 minutes, or until heated through. If reheating a larger amount, place it back into a lightly greased crockpot on low for about 1-2 hours, or bake in a preheated oven at 350°F (175°C) for about 20-30 minutes, covering with foil if needed to prevent drying.
Frequently Asked Questions About Crockpot Hashbrown Casserole
Can I add different kinds of cheese to my Crockpot Hashbrown Casserole?
Absolutely! While cheddar is classic, feel free to experiment with other cheeses. Monterey Jack, Colby Jack, or even a spicy pepper jack can add a delicious twist to your crockpot hash brown casserole with cheese. Just make sure you use about a cup to maintain that perfect cheesy flavor profile.
How do I make this Crockpot Hashbrown Casserole suitable for holidays?
This dish is already a holiday favorite! For an extra festive touch for your crockpot hash brown casserole for holidays, consider adding some crumbled cooked bacon or ham for a savory boost. A sprinkle of fresh chives or parsley just before serving also adds a beautiful pop of color and freshness.
What can I use if I don’t have cream of mushroom soup?
No worries if you’re out of cream of mushroom soup! You can substitute it with cream of chicken soup or cream of celery soup for a similar creamy base. For a truly soup-free version, you could whisk together 1 cup of milk, 2 tablespoons of butter, and 2 tablespoons of flour to create a simple béchamel sauce, though the flavor profile will be slightly different.
Can I use fresh potatoes instead of frozen hash browns?
While the recipe calls for frozen shredded hash browns for convenience and texture, you can use fresh potatoes. You would need to peel and shred about 2-3 pounds of potatoes, then rinse them thoroughly and squeeze out as much moisture as possible before adding them to the mix. This extra prep ensures your crockpot potato casserole doesn’t become watery.
Variations of Crockpot Hashbrown Casserole You Can Try
This classic dish is wonderfully adaptable! If you’re looking for a slightly different texture, think of it as a crockpot potato gratin with hash browns by adding a touch more cream or a different cheese blend. For a lighter option, you can reduce the butter slightly or use a low-fat sour cream. If you’re prepping for a delicious crockpot hash brown casserole for brunch, consider adding some cooked sausage crumbles or even some diced bell peppers and jalapeños for a little kick. You can also make this a vegetarian delight by ensuring your condensed soup is vegetarian-friendly and skipping any meat additions.
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Amazing Crockpot Hashbrown Casserole: 5 Stars
- Total Time: 3 hours 10 minutes to 8 hours 10 minutes
- Yield: 6-8 servings 1x
- Diet: Vegetarian
Description
This crockpot hashbrown casserole is a creamy, cheesy, and flavorful comfort food that’s easy to prepare. It’s perfect for breakfast, brunch, holidays, or as a side dish.
Ingredients
- 1 (30 ounce) package frozen shredded hash browns
- 1 can (10.5 ounce) condensed cream of mushroom soup
- 1 cup sour cream
- 1/2 cup butter, melted
- 1 cup shredded cheddar cheese
- 1/2 cup chopped onion (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a large bowl, combine the frozen hash browns, cream of mushroom soup, sour cream, melted butter, shredded cheddar cheese, chopped onion (if using), salt, and pepper. Mix well. This is your crockpot hash brown casserole base.
- Pour the mixture into a greased 6-quart crockpot.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours. This slow cooker hash brown casserole is ready when the hash browns are tender and the casserole is heated through.
- Stir the crock pot potato casserole before serving.
- Serve your delicious crockpot breakfast casserole with hash browns hot.
Notes
- For a crispier top, you can sprinkle some extra cheese and breadcrumbs over the crockpot hash brown casserole during the last 30 minutes of cooking.
- If you prefer a crockpot hash brown casserole without soup, you can substitute with a mixture of milk, butter, and flour.
- This cheesy crockpot hash brown casserole is a versatile dish, feel free to add other ingredients like cooked bacon or sausage.
- Prep Time: 10 minutes
- Cook Time: 3-8 hours
- Category: Casserole
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350-400
- Sugar: Approx. 3g
- Sodium: Approx. 700mg
- Fat: Approx. 25g
- Saturated Fat: Approx. 15g
- Unsaturated Fat: Approx. 10g
- Trans Fat: Approx. 0g
- Carbohydrates: Approx. 25g
- Fiber: Approx. 2g
- Protein: Approx. 8g
- Cholesterol: Approx. 60mg
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