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crockpot hashbrown casserole

Crockpot Hashbrown Casserole

This incredibly easy crockpot hashbrown casserole transforms simple ingredients into the ultimate comfort food! Frozen hashbrowns get smothered in a rich, creamy mixture of cheese, sour cream, and cream of mushroom soup, then slow-cooked to golden perfection. The hands-off cooking method makes this ideal for busy weeknights, holiday gatherings, or meal prep. Customize with bacon, vegetables, or different cheeses to suit your taste. With options for vegan, gluten-free, and keto diets, everyone can enjoy this crowd-pleasing side dish that serves 8-10 people and requires just 15 minutes of prep time.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Dinner, Lunch, Main Course, Side Dish
Cuisine American
Servings 8
Calories 285 kcal

Equipment

Ingredients
  

  • 2 lbs frozen hashbrowns shredded
  • 1 can 10.5 oz cream of mushroom soup
  • 1 cup sour cream
  • 2 cups sharp cheddar cheese shredded
  • 1/2 cup butter melted
  • 1/2 cup yellow onion diced
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup green onions chopped (for garnish)
  • 1 cup cornflakes crushed (optional topping)

Instructions
 

Step 1: Prep Your Crockpot

  • Start by spraying your 6-quart crockpot with non-stick cooking spray. This crucial step ensures your crockpot hashbrown casserole won't stick to the sides, making cleanup a breeze later.

Step 2: Mix the Creamy Base

  • In a large mixing bowl, combine the cream of mushroom soup, sour cream, melted butter, diced onion, garlic powder, salt, and pepper. Whisk everything together until you have a smooth, creamy mixture that will coat every hashbrown perfectly.

Step 3: Add the Stars of the Show

  • Fold in the frozen hashbrowns and 1.5 cups of the shredded cheddar cheese, reserving the remaining cheese for later. Make sure every hashbrown is well-coated with that delicious creamy mixture.

Step 4: Transfer to Crockpot

  • Pour the entire mixture into your prepared crockpot, spreading it evenly. This is where the magic begins – your crockpot hashbrown casserole is now ready for its slow-cooking transformation!

Step 5: The Slow Cook Process

  • Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours. About 30 minutes before it's done, sprinkle the remaining cheese on top and add crushed cornflakes if using.

Step 6: Final Touch

  • Once the edges are bubbly and the top is golden, your crockpot hashbrown casserole is ready! Garnish with fresh green onions and let it rest for 10 minutes before serving.

Notes

Pro Tips for Perfect Crockpot Hashbrown Casserole
  1. Don't Skip the Spray: Always grease your crockpot to prevent sticking
  2. Frozen is Better: Use frozen hashbrowns – they hold their shape better than fresh
  3. Layer Wisely: Keep cheese away from direct crockpot walls to prevent burning
  4. Timing Matters: Check at minimum cook time to avoid overcooking
  5. Rest Period: Let the casserole sit for 10 minutes before serving for easier scooping

Nutrition

Calories: 285kcalCarbohydrates: 24gProtein: 8gFat: 18gSodium: 650mgFiber: 2gCalcium: 180mg
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