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Crockpot Hashbrown Casserole with Mushrooms

Creamy crockpot hashbrown casserole with mushrooms and melted cheddar cheese.
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A creamy, cheesy, and comforting casserole made easily in your slow cooker. Earthy mushrooms and shredded hash browns are enveloped in a savory sauce for a hearty dish perfect for family dinners or potlucks.

Ingredients

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  • 1 (30 oz) bag frozen shredded hash browns, thawed
  • 8 oz cremini or baby bella mushrooms, cleaned and sliced
  • 1 medium yellow onion, diced
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 (10.5 oz) can cream of mushroom soup
  • 1 (8 oz) container sour cream
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt, plus more to taste
  • Fresh chives or parsley, for garnish

Instructions

  1. Lightly grease the inside of a 4-6 quart slow cooker with butter or non-stick spray.
  2. In a large mixing bowl, whisk together the cream of mushroom soup, sour cream, melted butter, garlic powder, smoked paprika (if using), pepper, and salt until smooth.
  3. Add the thawed hash browns, sliced mushrooms, diced onion, and 1 1/2 cups of the shredded cheddar cheese to the bowl. Gently fold everything together until evenly coated.
  4. Transfer the mixture to the prepared slow cooker and spread into an even layer. Sprinkle the remaining 1/2 cup of cheese over the top.
  5. Cover and cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours, until the edges are bubbly and the potatoes are tender.
  6. Let the casserole rest for 10-15 minutes before serving. Garnish with fresh chives or parsley.

Notes

For best results, thaw hash browns first to prevent a soggy casserole. Letting it rest after cooking helps it set for easier serving. For a gluten-free version, use certified gluten-free cream soup. Add cooked sausage or diced ham for a heartier main dish.

Nutrition

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