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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