Perfect side dish to for any occasion. Cheesy Hash Brown Casserole made in the slow cooker. Filled with sour cream and cheese and cooked to perfection.
I used to make a version in my oven, and it finally dawned on me to try it out in my slow cooker. It worked great! I like to serve these potatoes with prime rib, or steaks. Each bite I take has a little meat, and a little potato, match made in heaven!
I took a picture of the hash browns I use below. Every time I use a packaged potato product, people want to be sure to get the right one, so here it is, no confusion. I did add these potatoes to my slow cooker frozen, and it did fine.
Make sure to spray your slow cooker very, very well with non-stick spray! You’ll thank me later.
Don’t these look amazing? I don’t recommend making this cheesy of a dish everyday, but this recipe is perfect for a special dinner or party.
More pasta recipes:
- Slow Cooker Olive Garden Chicken Pasta
- Slow Cooker Easy Spaghetti Dinner
- Slow Cooker Marinara Sauce
- Slow Cooker Lemon Pesto Chicken
- Slow Cooker Short Rib Ragu
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Slow Cooker Cheesy Hashbrown Casserole
Equipment Needed:
Ingredients:
- 24 oz. container sour cream this is the HUGE one
- 4 cups shredded sharp cheese divided
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. onion powder
- 30 oz. pkg. shredded hash browns (frozen)
Instructions:
- Spray the slow cooker with non-stick spray, set aside. In a extra large bowl, stir together the sour cream, 3 cups of the cheese, salt, pepper and onion powder. Add in the frozen hash brown and stir until there is sour cream mixture coating all the hash browns.
- Add the cheesy hash brown mixture to the sprayed slow cooker.
- Cover and cook on HIGH for 3 hours and 20 minutes. Add remaining cheese (1 cup) and put the lid back on until the cheese melts.
- Serve and enjoy!
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
I also make this dish, Cheesy Hashbrowns, many many times for our family get togethers throughout the year. My younger sister Kerrie, brought this to Christmas dinner several years ago. Since then I picked it up and added my own stuff to it.
Of course the frozen hashbrowns, butter, sour cream, 1can cream of mushroom, 1 can cream of chicken, shredded cheese.
Salt & pepper. Mix it all together and lay it in a casserole pan. I haven’t tried the crockpot yet, but I will now.
I made this using only 16 ounces of sour cream (all I had on hand). I added 2 cans cream of chicken soup and 1/2 cup water. I also added diced cooked onion. Added the cheese as instructed. I proceeded with cook time and added cheese on top at the end. Absolutely fantastic!
How many would this feed as a side dish? Do you think I could double it? I’m having a party for 60 people.
Hi! this recipe serves 8 as a side dish. I’m unsure how this would turn out doubled in the slow cooker, I don’t know if the potatoes would cook in the center before burning around the edges.
Yes I’ve tripled it before lol
Stir often
If you double this recipe, what how long do you cook it for? And on high or low?
Could you use frozen diced potatoes instead?
I’m unsure without testing it first for timing and flavor. I apologize.
Yes
I add a stick of butter to mine.
Can you freeze this after it’s cooked?
Potaotes don’t freeze well, I apologize.
I thought so; too bad!
I thought so; too bad!
They started out frozen