Slow-Cooker Hash Brown Casserole

Slow Cooker Hash Brown Casserole
Diana Rattray
Ratings (18)
  • Total: 4 hrs 10 mins
  • Prep: 10 mins
  • Cook: 4 hrs
  • Yield: 6 to 8 Servings

This slow-cooker hash brown casserole recipe is an easy preparation with frozen (thawed) hash brown potatoes, cheese, sour cream, and other ingredients. The slow cooker makes cooking nearly hands-free!

You can use shredded refrigerated hash browns in the recipe and a combination of sharp cheddar and Velveeta, or soft American cheese.

Ingredients

  • 2 tablespoons butter, plus more for the slow cooker
  • 1/2 cup chopped onions
  • 2 cups sour cream
  • 1 can (10 3/4 oz) condensed cream of mushroom soup
  • 3 cups cheddar or American cheese, shredded or cubed
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 30 to 40 ounces frozen hash brown potatoes, thawed*

Steps to Make It

Melt the butter in a skillet or saucepan over medium heat. Add the onions and cook, stirring, until they are translucent.

In a large bowl, combine the cooked onions with the sour cream, condensed soup, shredded or cubed cheese, salt, and pepper; gently stir in potatoes.

Spoon the potato mixture into the buttered slow cooker or crock pot.

Cover and cook on high for 1 1/2 hours; turn to low, and cook for 2 1/2 hours longer.

Serves 8 to 10.

*Refrigerated fresh hash brown potatoes may be used as well. Use 1 1/2 to 2 (20 ounces each) packages of shredded hash browns. 

Tips and Variations

  • Add 1/2 cup of chopped bell pepper to the skillet, and cook along with the onions.

  • Add 1 to 2 cups of diced ham to the potato mixture. Replace the condensed cream of mushroom soup with condensed cream of celery or cream of chicken soup.

  • How to Thaw Frozen Hash Brown Potatoes: Put the shredded potatoes in a microwave-safe baking dish in a single layer. Microwave on 100% power for about 30 seconds for each cup of shredded potatoes. Drain or pat dry with paper towels. Or empty the potatoes into a large pan or container and thaw overnight in the refrigerator. Pat dry with paper towels.