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Homestyle Crockpot Cheesy Hashbrown Casserole

Creamy crockpot cheesy hashbrown casserole with golden melted cheese topping.

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This is the ultimate hands-off comfort food. A creamy, cheesy mixture coats frozen hash browns, which cook low and slow in your crockpot until perfectly tender and bubbly. It's a forgiving, versatile dish perfect for busy weeknights or feeding a crowd.

Ingredients

Scale
  • 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 cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt

Instructions

  1. Lightly grease 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 to the bowl and gently fold until evenly coated.
  4. Stir in 1 1/2 cups of the cheddar cheese and all of the Monterey Jack cheese.
  5. Transfer the mixture to the prepared slow cooker and spread into an even layer.
  6. Cover and cook on LOW for 3 to 4 hours, until the edges are bubbly and the center is hot.
  7. About 30 minutes before serving, sprinkle the remaining 1/2 cup of cheddar cheese over the top. Re-cover and cook until the cheese is melted.
  8. Turn off the slow cooker and let the casserole sit for 10-15 minutes before serving to allow it to set slightly.

Notes

For a vegetarian version, use cream of mushroom soup. Do not thaw the hash browns, as this will make the casserole soggy. Avoid cooking on HIGH, as low heat prevents the dairy from separating. Taste the mixture before cooking and adjust salt if needed, as soups and cheeses vary in saltiness.

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