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This image shows Crockpot Hashbrown Casserole on a white round plate, with layers of shredded processed cheese in the middle and topped with chopped fresh cilantro for a burst of color and freshness. A spoon is placed on the side, ready to be served.

Crockpot Hashbrown Casserole Recipe

This creamy, cheesy Crockpot Hashbrown Casserole is a comforting, easy-to-make dish perfect for breakfast, brunch, or a cozy side. Loaded with shredded hash browns, sour cream, processed cheese, and a touch of seasoning, it cooks to perfection in your slow cooker with minimal effort.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Side Dish
Cuisine American
Servings 16 people
Calories 198 kcal

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.
    This image shows the process of mixing the ingredients for the sauce in a large glass bowl, creating a creamy mixture for the Crockpot Hashbrown Casserole.
  • Stir in the hash browns gradually, coating them evenly with the mixture.
    This image shows hash browns being mixed into the sauce in a large glass bowl, preparing the ingredients for the Crockpot Hashbrown Casserole.
  • 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.
    This image shows the hash brown mixture being carefully transferred into a greased slow cooker, ready to cook into a delicious casserole.
  • 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.
    This image shows the hashbrown casserole after cooking in the slow cooker, golden and bubbling, and ready to be served for a comforting meal.
  • Serve warm, garnished with fresh herbs or extra cheese if desired.
    This image shows a portion of the Crockpot Hashbrown Casserole on a plate, ready to eat, showcasing its cheesy, golden layers and perfect texture.

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.