If there’s one dish that perfectly bridges the gap between cozy Southern comfort and effortless global flair, it’s this Crockpot Hashbrown Casserole. Imagine the hearty, stick-to-your-ribs charm of Alabama potluck favorites meeting the slow-cooked, hands-off ease of European-style casseroles.
This dish is like taking a culinary road trip through the heart of the South, with a quick pit stop in a rustic French countryside kitchen—only you don’t have to leave your home (or your crockpot). Plus, it pairs beautifully with everything from smoky Ham Soup to creamy Vegan Broccoli Cheese Soup, making it a versatile side for any table.
The magic here is in the slow cooking: as the hashbrowns absorb the rich, cheesy goodness, they develop a texture that’s both creamy and slightly crispy around the edges—think of it as the casserole version of Spanish patatas bravas but without the spicy kick.
And the best part? You can toss everything in the crockpot, let it do its thing, and come back to a dish that feels like it’s been lovingly tended to all day.
Flavor Bomb Alert!
- First bite nostalgia: The creamy, cheesy layers instantly reminded me of those family reunions back in the South, where casseroles were the ultimate love language. It’s comfort food at its finest.
- Weeknight savior: I discovered this is my go-to when life gets hectic. Dump everything in the crockpot in the morning, and by dinner, it’s a bubbling, golden masterpiece.
- Global twist potential: I’ve experimented by adding smoked paprika and even a sprinkle of Italian herbs—it turns out, that this dish is a blank canvas for flavor exploration.
- Unexpected star: I originally made this as a side dish, but it quickly became the main event at potlucks. People keep asking for the recipe!
- Pairs with everything: Whether it’s a hearty Ham Soup or a cozy Vegan Broccoli Cheese Soup, this casserole effortlessly complements both meat-based and plant-based dishes.
Crockpot Hashbrown Casserole Recipe
Equipment
- Slow cooker (Crockpot)
- Cutting board
- Knife
- Cooking spray ( butter also works)
- Measuring cups and spoons
- Wooden spoon or spatula
- Large mixing bowl
Ingredients
- 2 cups shredded processed cheese
- ¼ tsp ground black pepper
- 1 package frozen hash brown potatoes, thawed
- 1 can condensed cream of mushroom soup, undiluted
- 2 cups sour cream
- ¼ tsp salt
- ½ cup chopped onion
Instructions
- In a bowl, combine sour cream, processed cheese, cream of mushroom soup, onion, salt, and black pepper until well blended.
- Stir in the hash browns gradually, coating them evenly with the mixture.
- Grease the inside of your slow cooker with butter or cooking spray.
- Transfer the hash brown mixture into the slow cooker, spreading it out evenly.
- Cover and cook on High for 1 ½ hours, then reduce to Low and cook for another 2 ½ hours until creamy and heated through.
- Serve warm, garnished with fresh herbs or extra cheese if desired.
Notes
- Add shredded cheddar cheese or crumbled cooked bacon before cooking.
- Substitute cream of chicken soup for the cream of mushroom if preferred.
- Add diced bell peppers or jalapeños for a spicy kick.
- Let the casserole rest for 10 minutes before serving to thicken.
| Nutrition | Value |
| Calories | 198kcal |
| Carbohydrates | 15g |
| Fibre | 1g |
| Fat | 16g |
| Protein | 7g |
| Cholesterol | 30g |
Tips To Ease Your Job!
- Use Pre-Shredded Hashbrowns: Save time by using frozen, pre-shredded hash browns. No need to thaw them—just stir them in straight from the bag.
- Pre-Mix the Night Before: Combine all ingredients the night before and store the mixture in the fridge. In the morning, just pop it in the slow cooker.
- Line Your Slow Cooker: Use a slow cooker liner for easy cleanup. It prevents sticking and saves you from scrubbing after cooking.
- Pre-Chopped Onions: Use pre-chopped or frozen diced onions to cut down on prep time without sacrificing flavor.
- Quick Cheese Option: Swap processed cheese for shredded cheese blends to cut down on mixing time while adding more flavor.
