Crockpot Hashbrown Casserole

a serving spoon spooning out cheesy hashbrown casserole from a crockpot

5 from 1 vote

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.

Prep Time10

Cook Time3 30

Total Time3 40

Course: Side Dish

Cuisine: American

Keyword: crockpot recipe, easy side dish recipe, easy slow cooker recipe, potato casserole

Servings:

Calories: 318kcal

Author: Julie Clark

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