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Crock Pot Hash Brown Casserole

A hearty and delicious casserole made with frozen hash browns, creamy soup, and cheese, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 8 servings
Course: Main Dish, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 30 oz bag frozen shredded hash browns
  • 1 can (10.5 oz) cream of chicken soup or cream of mushroom for a vegetarian option
  • 1 cup sour cream
  • 2 cups shredded cheese cheddar, Monterey Jack, or your favorite blend
  • 1/2 cup diced onions optional
  • 1/4 cup melted butter
  • to taste salt
  • to taste pepper
Optional Toppings
  • crispy bacon bits optional
  • green onions optional
  • extra cheese optional

Method
 

Preparation
  1. Grease the inside of your slow cooker (5-quart works well) with non-stick cooking spray or a bit of oil to prevent sticking.
  2. In a large mixing bowl, combine the frozen shredded hash browns, cream of chicken soup, sour cream, shredded cheese, diced onions (if using), melted butter, salt, and pepper. Stir until everything is well combined.
  3. Pour the mixture into the prepared slow cooker, spreading it out evenly.
Cooking
  1. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the hash browns are cooked through and the casserole is hot and bubbly.
Serving
  1. Once cooked, stir gently to combine before serving. Sprinkle with optional toppings like crispy bacon bits or sliced green onions for added flavor and presentation.
  2. Your delicious Crock Pot Hash Brown Casserole is ready to be enjoyed! Serve it as a main dish or a side.

Notes

For best texture, use shredded hash browns rather than diced or cubed. This recipe can be made a day in advance. Leftovers can be stored in an airtight container in the fridge for up to 3 days. To freeze, make sure the casserole has cooled completely and transfer to a freezer-safe container.