Julie Clark
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Crockpot Hashbrown Casserole
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The ultimate in comfort food, this easy Crockpot Hashbrown Casserole goes with just about any main dish. It’s the hands off way to make that famous Cracker Barrel side dish.
One of the dishes that I remember most from childhood is cheesy potatoes. Creamy, cheesy loaded potatoes baked in a casserole was my one of my top food requests.
Since I’ve been cooking for a family for over 25 years, I’ve found new ways to put that classic combination together. Cheesy roasted potatoes, potatoes romanoff and cheesy scalloped potatoes.
This newest recipe takes that popular Cracker Barrel hashbrown casserole and tweaks it to be made in a slow cooker. This Crockpot Hashbrown Casserole is easy enough for weeknight dinners, but is also great for holiday dinners because it frees up oven space.
Ingredients Needed
Crockpot hash brown casserole calls for pantry staples:
- Frozen hashbrown potatoes. The hash browns will mix together better if they are mostly thawed. Plus, thawed potatoes will help keep your potato casserole from being soggy.
- Butter.
- Colby cheese. Buy a block of colby cheese and shred it at home for the ultimate in creamy potatoes.
- Onion. White onions have a slightly sweet, mild flavor.
- Cream of chicken soup. Alternately, use cream of mushroom soup.
- Cheddar cheese soup. This gives even more cheese flavor along with creamy texture.
- Salt & black pepper.
Can i use regular potatoes instead of frozen hash browns?
Yes! Just make sure they are diced into small pieces so that they cook quickly in the slow cooker.
How to Make Crockpot Hashbrown Casserole
Spray the liner of a crockpot with cooking spray. Disposable slow cooker liners make cleanup so easy!
- In a large bowl, combine the thawed potatoes, melted butter, onion, 2 soups, salt and pepper. Mix well.
- Add in 8 ounces of shredded colby cheese and stir again.
- Spoon the mixture into the greased slow cooker, spreading it evenly across the bottom. Cover and cook on high for 3 hours.
- Sprinkle the remaining shredded cheese on top. Tilt the cover of the slow cooker 90º so that some of the steam escapes. This allows the cheese to melt and some of the steam escape which will firm up the casserole slightly. Cook this way for an additional 30 minutes.
Can I make this crockpot hashbrown casserole ahead of time?
Because this cheesy hashbrown casserole is so easy to mix up, I recommend not making it in advance.
If you need to save a few minutes, mix up the shredded hash browns mixture a day in advance, then throw it in the slow cooker and slow cook the day you want to serve it.
Recipe Variations
- Don’t want to use cheddar cheese soup? Add a cup of sour cream instead.
- Have leftover ham? Add 1 cup of diced ham to the shredded hashbrowns mixture. It’s also great with turkey, bacon or sausage. It makes a great brunch recipe along with a side of scrambled eggs.
- Want more flavor? Add garlic powder or onion powder. I love it with rosemary and thyme.
Love crockpots? Try our crockpot chicken and stuffing and crockpot ranch pork chops!
Have leftover hash browns? Make our egg and potato casserole or our nacho chicken cheesy potatoes.
Crockpot Hashbrown Casserole
The ultimate in comfort food, this easy Crockpot Hashbrown Casserole goes with just about any main dish. It's the hands off way to make that famous Cracker Barrel side dish.
Servings 10
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Ingredients
- 30 ounces frozen hash brown potatoes thawed
- 1/3 cup salted butter melted
- 1/2 cup diced onion
- 1 can cream of chicken soup 10.75 ounces
- 1 can cheddar cheese soup 10.5 ounces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 ounces shredded colby cheese divided
- fresh parsley or rosemary for garnishing
Instructions
- Spray the liner of a crockpot with cooking spray.
- In a large bowl, combine the thawed potatoes, butter, onion, 2 soups, salt and pepper. Mix well.
- Add in 8 ounces of shredded colby cheese and mix again.
- Spoon the mixture into the greased slow cooker, spreading it evenly across the bottom. Cover and cook on high for 3 hours.
- Sprinkle the remaining shredded cheese on top. Tilt the cover of the slow cooker 90º so that some of the steam escapes. This allows the cheese to melt and some of the steam escape which will firm up the casserole slightly. Cook this way for an additional 30 minutes.
- Garnish with fresh parsley, rosemary or your other favorite fresh herb.
Notes
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 10, with 1 serving being 1/10 of the casserole. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 318kcal | Carbohydrates: 22g | Protein: 11g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 896mg | Potassium: 436mg | Fiber: 2g | Sugar: 1g | Vitamin A: 709IU | Vitamin C: 8mg | Calcium: 267mg | Iron: 1mg
