Crockpot Hashbrown Casserole
A rich and cheesy comfort food casserole prepared effortlessly in a slow cooker, perfect for brunches and potlucks.
Ingredients
Cheese
- 2 cups shredded processed cheese Use processed cheese for smooth melting.
Dairy
- 2 cups sour cream For a lighter version, swap half for Greek yogurt.
Potatoes
- 1 package frozen hash brown potatoes, thawed Thaw enough to remove ice but keep cold to avoid sogginess.
Soup
- 1 can condensed cream of mushroom soup, undiluted
Veggies
- ½ cup chopped onion
Spices
- ¼ tsp salt
- ¼ tsp ground black pepper
Instructions
Preparation
- In a bowl, combine sour cream, processed cheese, cream of mushroom soup, onion, salt, and black pepper until well blended.
- Stir in the hash browns gradually, coating them evenly with the mixture.
- Grease the inside of your slow cooker with butter or cooking spray.
- Transfer the hash brown mixture into the slow cooker, spreading it out evenly.
Cooking
- Cover and cook on High for 1 ½ hours, then reduce to Low and cook for another 2 ½ hours until creamy and heated through.
- Serve warm, garnished with fresh herbs or extra cheese if desired.
Notes
Avoid opening the lid while cooking to maintain steady temperature. Cool completely before refrigerating and reheat gently to keep creaminess.