Crockpot Cheesy Hashbrown Casserole

This Crockpot Cheesy Hashbrown Casserole features crispy hashbrowns with a gooey cheese blend. Perfect for a cozy meal, it’s a simple recipe that blends rich, savory flavors into a nutritious dish with minimal effort.

Why You’ll Love This Recipe

This casserole is a nutritious, hearty meal option that transforms crispy hashbrowns with a gooey cheese blend into a delightful treat, perfect for a cozy meal. Easy to prepare with slow cooking, it’s packed with protein and taste. Versatile—serve with eggs or alone—this recipe offers a delicious and wholesome indulgence.

Recipe Tips and Tricks

• Thaw Hashbrowns: Ensures even cooking and texture.
• Use Fresh Cheese: Adds better melt and flavor.
• Cook on Low: Prevents overcooking and keeps moisture.
• Stir Occasionally: Prevents sticking and ensures even cooking.
• Check Doneness: Should be set but creamy.
• Avoid Overfilling: Leaves room for ingredients to blend.
• Serve Warm: Maximizes the cheesy appeal.
• Thicken if Desired: Add cheese if too thin.
• Rest Before Serving: Allows flavors to meld.
• Adjust Seasoning: Taste and tweak spices to preference.

Yield: 8 servings

Crockpot Cheesy Hashbrown Casserole

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Cheesy hashbrown casserole, hearty crockpot breakfast treat.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 25 minutes

Ingredients

• ½ tsp black pepper
• 1 can cream of mushroom soup
• 1 cup sour cream
• 1 medium onion
• 1 tsp garlic powder
• 1 tsp salt
• 2 cups shredded cheddar cheese
• 2 tbsp chopped green onions
• 2 tbsp melted butter
• 4 cups frozen shredded hashbrowns

Instructions

1. Thaw Hashbrowns: Let frozen hashbrowns thaw slightly for better texture.
2. Prep the Onion: Chop the onion finely.
3. Mix Wet Ingredients: In a bowl, combine cream of mushroom soup, sour cream, melted butter, garlic powder, salt, and black pepper.
4. Combine Ingredients: In the crockpot, layer half the hashbrowns, chopped onion, and half the cheddar cheese.
5. Add Mixture: Pour half the soup mixture over the layer, spreading evenly.
6. Repeat Layers: Add the remaining hashbrowns, cheese, and soup mixture.
7. Set the Slow Cooker: Cover and cook on low for 4-6 hours until hashbrowns are tender.
8. Check Doneness: Ensure the casserole is set and cheese is melted.
9. Rest the Casserole: Let it sit for 10 minutes with the lid off to firm up.
10. Serve and Enjoy: Garnish with chopped green onions and serve warm, savoring this cheesy, hearty delight!

Notes

• Thaw hashbrowns for texture; use fresh cheese for melt.
• Stir occasionally to prevent sticking; check seasoning to taste.
• Store leftovers promptly to maintain freshness; reheat gently to preserve moisture.
• This recipe can be adapted for vegetarian diets with appropriate swaps.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 563Total Fat 40gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 23gCholesterol 56mgSodium 1431mgCarbohydrates 41gFiber 4gSugar 5gProtein 12g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Frozen Hashbrowns (4 cups): Shredded, for base.
• Cheddar Cheese (2 cups): Shredded, for topping.
• Cream of Mushroom Soup (1 can): For creaminess.
• Sour Cream (1 cup): For richness.
• Onion (1 medium): Chopped, for aroma.
• Garlic Powder (1 tsp): For depth.
• Salt (1 tsp): Enhances flavor; adjust to taste.
• Black Pepper (½ tsp): Ground for a subtle kick.
• Butter (2 tbsp): Melted, for flavor.
• Green Onions (2 tbsp): Chopped, for garnish.

Variations and Substitutions

• Hashbrown Swap: Use fresh potatoes or tater tots.
• Cheese Swap: Use mozzarella or omit cheddar.
• Soup Swap: Replace with cream of chicken or omit.
• Sour Cream Swap: Use Greek yogurt or omit.
• Onion Swap: Use shallots or omit.
• Spice Swap: Add paprika or omit garlic powder.
• Butter Swap: Use olive oil or omit.
• Low-Sodium: Reduce or skip salt based on soup.

Storage Options

• Refrigerator: Store in an airtight container for up to 3 days; reheat on stovetop or microwave.
• Freezer: Freeze in portions for up to 1 month; thaw in fridge.
• Reheating: Warm with a splash of milk if needed.

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Until you can read, Crockpot Cheesy Baked Ziti