Slow Cooker Hashbrown Casserole
A cheesy, comforting casserole that's perfect for busy mornings or potlucks, this slow cooker dish melts into a creamy delight that reheats well for leftovers.
Ingredients
Potatoes
- 2 lbs frozen hashbrowns
Dairy & Cheese
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 2 cups shredded cheese (optional) Use additional cheese during the last 30 minutes of cooking
Sauce & Canned
- 1 can cream of chicken soup
Spices
- Salt and pepper to taste
Optional Toppings
- Green onions, bacon bits For serving
Instructions
Preparation
- In a large mixing bowl, combine frozen hashbrowns, sour cream, cream of chicken soup, 2 cups shredded cheddar, salt, and pepper; mix until well combined.
- Grease the slow cooker with cooking spray.
- Pour the mixture into the slow cooker and spread evenly.
Cooking
- Cover and cook on low for 4 to 6 hours, or until hashbrowns are tender and cheese is bubbly.
- If using, sprinkle additional shredded cheese on top during the last 30 minutes of cooking.
Serving
- Serve warm, topped with optional green onions or bacon bits.
Notes
Use low heat and check at the 4-hour mark to avoid overcooking. Store leftovers in an airtight container for up to 3 days and reheat covered.