hashbrown casserole in a crock pot recipe

Written ByJenny Smyth Posted on
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The Best hashbrown casserole in a crock pot recipe

I’ve always been a fan of hashbrown casserole, and I’m excited to share my crock pot recipe with you. This dish is a staple in many Southern households, and for good reason – it’s easy to make, feeds a crowd, and is perfect for potlucks or family gatherings. The combination of crispy hashbrowns, creamy cheese, and savory seasonings is a match made in heaven.

I love that this recipe is so versatile – you can serve it as a side dish, add some protein like bacon or chicken to make it a main course, or even use it as a topping for baked potatoes or nachos. I’ve experimented with various cooking methods over the years, but the crock pot is my go-to for this recipe. It’s incredibly easy to prepare – just throw all the ingredients in the crock pot and let it cook all day.

The result is a perfectly cooked casserole that’s golden brown on top and tender on the inside. Plus, the crock pot makes cleanup a breeze! One of the best things about this recipe is its simplicity.

You don’t need to worry about complicated prep work or precise timing – just toss everything in the crock pot and forget about it until dinner time. And because it’s made in a crock pot, you can cook it on low all day while you’re busy with other things. The health benefits of this recipe are another perk I appreciate.

By using frozen hashbrowns instead of shredded potatoes, we reduce waste and save money at the same time. Plus, with only 5 ingredients total (not counting salt and pepper), you can feel good about what you’re putting in your body. I’ve served this dish at countless family gatherings, potlucks, and even as an everyday meal when I’m short on time.

It’s always a hit – everyone loves the combination of flavors and textures in this casserole.

Crock Pot Hashbrown Casserole

4.8 from 1282 votes

This creamy and cheesy hashbrown casserole is made effortlessly in a slow cooker. It is the perfect side dish for breakfast, brunch, or holiday dinners.

Prep Time15 mins
Cook Time3 hours
Resting Time0 mins
Total Time3 hours 15 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Casserole

1 (30 oz) bag frozen shredded hashbrowns, thawed
2 cups shredded sharp cheddar cheese
1 (10.5 oz) can cream of chicken soup
1 cup sour cream
1/2 cup unsalted butter, melted
1/2 cup finely chopped onion
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup crushed corn flakes cereal
2 tablespoons unsalted butter, melted (for topping)

👨‍🍳Directions

1In a large mixing bowl, combine the thawed hashbrowns, shredded cheddar cheese, cream of chicken soup, sour cream, 1/2 cup melted butter, chopped onion, garlic powder, salt, and black pepper.
2Stir until all ingredients are evenly incorporated and the mixture is well combined.
3Lightly grease the inside of a 6-quart slow cooker with non-stick cooking spray.
4Transfer the hashbrown mixture into the slow cooker and spread it into an even layer.
5In a small bowl, mix the crushed corn flakes with the 2 tablespoons of melted butter until the cereal is evenly coated.
6Sprinkle this topping evenly over the hashbrown mixture in the slow cooker.
7Cover the slow cooker with the lid and cook on low heat for 3 hours.
8The casserole is done when it is hot and bubbly around the edges, and the internal temperature reaches 165 degrees Fahrenheit.
9The topping should be golden and crisp.
10Turn off the slow cooker and let the casserole rest for 10 minutes before serving.
11This allows the casserole to set slightly for easier serving.
Serve warm.

🔧Equipment

6-quart slow cooker
Large mixing bowl
Small bowl
Measuring cups and spoons
Spatula
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 24g💛Saturated Fat: 14g❤️Cholesterol: 70mg🧂Sodium: 750mg🌾Total Carbs: 32g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 12g

📝Notes

For a lighter version, you can use reduced-fat cream of chicken soup, low-fat sour cream, and reduced-fat cheddar cheese. To add a bit of heat, stir in 1/4 teaspoon of cayenne pepper with the seasonings. If you prefer a softer topping, add the corn flake topping during the last 30 minutes of cooking instead of at the beginning.

Watch Video Of How Crock Pot Hashbrown Casserole Works

This hashbrown casserole is an absolute favorite around our house – my kids love helping me assemble it (and sneaking bites before dinner!)

, and my husband raves about how well it holds up after being refrigerated or reheated.

One of our favorite things about this recipe is how versatile it is – serve it as a side dish, add some protein for a main course, or get creative with toppings for a fun twist on dinner night.

❓ Frequently Asked Questions About Crock Pot Hashbrown Casserole

Q: What type of hashbrowns should I use?

In this recipe, we recommend using frozen hashbrowns that are specifically labeled as ‘shredded’ or ‘diced.’ These will yield the best results and give your casserole the right texture.

Q: Can I use fresh potatoes instead of frozen hashbrowns?

Yes, but keep in mind that using fresh potatoes will change the flavor profile of your casserole slightly. You may need to adjust the amount of seasonings accordingly.

Q: How do I prevent my casserole from becoming too dry?

Make sure to not overcook your casserole! If you notice it’s getting too dry towards the end of cooking time, simply stir in some extra shredded cheese or sour cream to moisten it up.

Q: Can I make this recipe in advance?

This recipe is perfect for meal prep – simply assemble all the ingredients in the crock pot before leaving for work or school and come home to a hot meal ready to devour!

Q: Do I need to thaw my frozen hashbrowns before making this recipe?

Nope! Simply place them straight into the crock pot and let them cook along with the rest of the ingredients.

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