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Cheesy Crockpot Hashbrown Casserole

Creamy cheesy crockpot hashbrown casserole recipe with potatoes and melted cheese.
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This rich and savory casserole is the ultimate set-it-and-forget-it comfort food. Creamy, cheesy, and deeply satisfying, it transforms simple ingredients into a meal that feels like a warm hug on a busy weeknight.

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
  • 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

Instructions

  1. Lightly grease the insert of a 6-quart or larger slow cooker with cooking spray.
  2. In a large mixing bowl, whisk together the cream of chicken soup, sour cream, and melted butter until smooth.
  3. Stir in the diced onion, garlic powder, smoked paprika, pepper, and salt.
  4. Add the frozen hash browns and gently fold into the creamy mixture until evenly coated.
  5. Fold in both shredded cheeses, reserving a small handful for topping if desired.
  6. Transfer the mixture to the prepared slow cooker and spread into an even layer.
  7. Cover and cook on LOW for 3 to 4 hours, until the edges are bubbly and the center is hot and set.
  8. Let the casserole sit for 10 minutes with the lid off before serving.

Notes

For a vegetarian version, use cream of mushroom soup. Always use frozen hash browns to prevent a soupy texture. Avoid cooking on HIGH heat to keep the dairy from separating. Optional mix-ins: 1 lb cooked, crumbled breakfast sausage or taco meat.

Nutrition

Find it online: https://www.homestyletable.com/cheesy-crockpot-hashbrown-casserole/