Slow Cooker Cheesy Hash Brown Casserole
74 Comments Jun 02, 2024
Updated Nov 04, 2024
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With just a few pantry favorites, frozen shredded hashbrowns, and cheese, you’re just a few hours away from making a delicious Slow Cooker Cheesy Hash Brown Casserole. This meal is perfect for busy weekdays or to enjoy for a nice potluck brunch.
Love hashbrowns? Turn hashbrowns into a full meal with my Slow Cooker Breakfast Casserole recipe.
Table of Contents
This recipe is a favorite simply because it has few ingredients. Beyond the seasonings, you’ll only need frozen shredded hashbrowns, shredded cheese, and sour cream. The prep time is quick, and the quick cook time gives you the option to get some stuff done before serving.
It’s also a big hit and a family favorite because it’s super versatile. Leave it as is or go for some additions like diced jalapenos, cooked and crumbled sausage (or beef), and extra varieties of cheese. If you’re looking for a quick and easy appetizer, meal, or snack to serve a crowd at a pot luck, this recipe is one to try.
What is in Slow Cooker Hashbrown Casserole?
- Sour Cream: You’ll want to use the HUGE 24 oz. container for this recipe.
- Shredded Hash Browns: The frozen package. We also use these in
- Cheese: Freshly shredded sharp cheddar cheese is best, but you can use the pre-shredded kind in the bags as well.
- Seasonings: Salt, black pepper, onion powder, and garlic powder.
- {The full recipe is below the images in the recipe card}
Step-by-Step Directions
Step One – In a extra large bowl, stir together the sour cream, 2 cups of the cheese, salt, pepper, garlic powder and onion powder.
Step Two – Add in the frozen hash brown and stir until there is sour cream mixture coating all the hash browns.
Step Three – Add the cheesy hash brown mixture to the sprayed slow cooker.
Step Four – Cover and cook on HIGH for 3 hours and 20 minutes.
Step Five – Add the remaining cheese (2 cups).
Step Six – Put the lid back on until the cheese melts. Serve and enjoy!
Serving Suggestions
- This casserole is great on it’s own, but also pairs well with a variety of toppings. Think diced ham, colby jack cheese, extra shredded cheddar cheese, diced onions, or green onions.
- Main dishes that go great with this are slow cooker pork chops and onions, slow cooker baby back ribs, and slow cooker brown sugar ham, we also love to make air fryer fried chicken!
- You can also serve it as a side dish with scrambled eggs, sausage, and bacon for breakfast.
- The leftovers also make a great meal and can be turned into something new with a few extra sides and toppings (think baked potato toppings).
Recipe FAQs and Variations
Place any remaining hash brown casserole in an airtight container and keep in the fridge for up to 4 days. Reheat in the microwave or oven until warmed throughout.
Greek yogurt tends to turn into water when put into hot dishes. I suggest using sour cream as the recipe calls for.
Yes, but I would not cook it longer than 4-5 hours on LOW.
Yes, and you’ll want to be generous with it. You may also try a slow cooker liner to prevent sticking.
You can add cream of chicken soup, mushroom soup, use frozen diced potatoes, or add extra cheese to make cheesy potatoes.
More Slow Cooker Hashbrown Recipes
Slow Cooker Cheesy Hashbrown Casserole
Ingredients
- 24 oz. container sour cream, this is the HUGE one
- 4 cups shredded sharp cheese, divided (two 8-oz. bags)
- ¾ tsp. salt
- ¼ tsp. pepper
- 1 tsp. onion powder
- 1 tsp. garlic 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, 2 cups of the cheese, salt, pepper, garlic powder 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 the remaining cheese (2 cups) and put the lid back on until the cheese melts.
- Serve and enjoy!
How to Video
Sarah’s Notes
- Place any remaining hash brown casserole in an airtight container and keep in the fridge for up to 4 days. Reheat in the microwave or oven until warmed throughout.
- Are you tempted to use Greek yogurt instead of sour cream? Don’t, for greek yogurt tends to turn watery when added to hot dishes.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Can I use diced hash browns instead of shredded
I have not tested, though it should work fine.
Delicious! Thanks so much for sharing!
Can I use a 5 quart slo cooker?
Yes, it will fit fine.
Is there anything I can use instead of sour cream?
You can use cream of chicken soup, but the sour cream does taste great in this. If you use cream of chicken, cut back on the salt.
I made this but didn’t have sour cream… I used plain yogurt instead and it turned out great and was probably a little more healthy!
Good and easy.
Can you make a double recipe? How long would you cook it for?
I have not tried doubling this, unsure if it would finish cooking on the center before the edges burn.
I’ve tripled it and cooked overnight on low. Works fine, doesn’t burn.
Allison, I am wanting to triple the recipe also….just wondering if you did it all in one crockpot??
Can you tell me how many servings this makes? Sorry if I missed that info somewhere-
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