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Easy Crockpot Cheesy Hashbrown Casserole

Easy crockpot cheesy hashbrown casserole with melted cheese and crispy potatoes.
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This is a classic, comforting dish made simple with a slow cooker. It features frozen hash browns in a creamy, cheesy sauce, perfect for feeding a crowd with minimal effort.

Ingredients

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  • 1 (30 oz) bag frozen shredded hash browns, do not thaw
  • 1 (10.5 oz) can cream of chicken soup
  • 1 (16 oz) container sour cream
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 small yellow onion, finely diced
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup shredded Monterey Jack or Colby Jack cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • Optional: 1 lb cooked, crumbled breakfast sausage or ground beef

Instructions

  1. Lightly grease the insert of a 6-quart or larger slow cooker with cooking spray.
  2. In a large mixing bowl, combine the cream of chicken soup, sour cream, melted butter, diced onion, garlic powder, smoked paprika, pepper, and salt. Stir until smooth.
  3. Add the frozen hash browns, 1 1/2 cups of the cheddar cheese, and all of the Monterey Jack cheese to the bowl. Fold everything together until the potatoes are well coated. Fold in cooked sausage or beef now, if using.
  4. Transfer the mixture to the prepared slow cooker and spread into an even layer.
  5. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top.
  6. Cover and cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours, until the edges are bubbling and the cheese is melted.
  7. Let the casserole sit for 10 minutes with the lid off before serving to allow it to thicken slightly.

Notes

Do not thaw the hash browns. For a gluten-free version, use a certified gluten-free cream soup. Letting the casserole rest after cooking is crucial for the best texture.

Nutrition

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