hashbrown casserole in crockpot recipe

Written ByJenny Smyth Posted on
hashbrown casserole in crockpot recipe
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The Best hashbrown casserole in crockpot recipe

I’ve been making this hashbrown casserole in my crockpot for years, and it’s always a hit with my family. It’s one of those recipes that’s easy to make and always satisfies our cravings for comfort food.

The best part is that it’s so versatile – we love it as a side dish, but it’s also perfect for potlucks, family gatherings, or even as a main course when we’re short on time. I’ve experimented with different variations, but this classic recipe remains our favorite.

My kids are particularly fond of it because it’s a great way to get them to eat their veggies – the hashbrowns are a clever disguise for all the hidden nutrients. As a bonus, the recipe is incredibly easy to prepare and can be left to cook while we’re busy with other tasks.

It’s truly one of those ‘set it and forget it’ recipes that never fails to impress. Over the years, I’ve tweaked the recipe slightly to suit our tastes, but the core ingredients remain the same.

It’s become such an integral part of our family traditions that I’m not sure what we’d do without it.

Crockpot Hashbrown Casserole

Crockpot Hashbrown Casserole

4.7 from 803 votes

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

Prep Time15 mins
Cook Time4 hours
Resting Time0 mins
Total Time4 hours 15 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Casserole

1 (30 oz) bag frozen shredded hash browns, thawed
1 (10.5 oz) can condensed cream of chicken soup
1 cup sour cream
2 cups shredded cheddar cheese
1/2 cup melted unsalted butter
1/2 cup finely chopped onion
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Topping

1 1/2 cups crushed corn flakes cereal
1/4 cup melted unsalted butter

👨‍🍳Directions

1In a large mixing bowl, combine the thawed hash browns, cream of chicken soup, sour cream, 1 1/2 cups of the shredded cheddar cheese, 1/2 cup melted butter, chopped onion, salt, and pepper.
2Stir until all ingredients are evenly incorporated.
3Lightly grease the inside of a 6-quart slow cooker with non-stick spray.
4Transfer the hash brown mixture into the slow cooker and spread it into an even layer.
5In a small bowl, mix the crushed corn flakes with 1/4 cup melted butter until the cereal is evenly coated.
6Sprinkle this topping evenly over the hash brown mixture in the slow cooker.
7Cover the slow cooker with the lid and cook on low heat for 4 hours, or until the casserole is hot and bubbly around the edges.
8The internal temperature should reach 165°F.
9Sprinkle the remaining 1/2 cup of cheddar cheese over the top during the last 15 minutes of cooking, then replace the lid to allow the cheese to melt.

🔧Equipment

6-quart slow cooker
Large mixing bowl
Small bowl
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 26g💛Saturated Fat: 15g❤️Cholesterol: 70mg🧂Sodium: 780mg🌾Total Carbs: 28g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 10g

📝Notes

For a crispier topping, you can toast the cornflake mixture in a 350°F oven for 5 minutes before adding to the slow cooker. You can substitute cream of mushroom soup for the cream of chicken soup if desired.

Watch Video Of How Crockpot Hashbrown Casserole Works

This hashbrown casserole in crockpot recipe has become a staple in our household – perfect for busy weeknights or special occasions alike.

It reheats beautifully for leftovers or can be served straight from the crockpot at parties or gatherings.

I often like to serve it with some crusty bread or rolls on the side for a satisfying meal that everyone will enjoy.

❓ Frequently Asked Questions About Crockpot Hashbrown Casserole

Q1: What is hashbrown casserole in crockpot recipe?

This recipe combines shredded potatoes (hashbrowns) with ground beef, onions, and spices for a hearty casserole that cooks slowly in the crockpot.

Q2: How long does it take to prepare?

Preparation time is approximately 10-15 minutes, depending on how quickly you can chop the onions and shred the potatoes.

Q3: Can I use frozen hashbrowns?

No, fresh potatoes are preferred for this recipe because they retain their texture better.

Q4: What if I don’t have a crockpot?

You can easily make this dish in a conventional oven by following similar cooking instructions.

Q5: Is this recipe healthy?

This recipe is relatively healthy due to its emphasis on potatoes as the main ingredient, which provides fiber and complex carbohydrates.

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