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
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!
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Sue labossiete says
Good and easy.
John B. says
Can you make a double recipe? How long would you cook it for?
Sarah Olson says
I have not tried doubling this, unsure if it would finish cooking on the center before the edges burn.
Penny says
Can you tell me how many servings this makes? Sorry if I missed that info somewhere-
Gia says
8
Lori J Dunn-Reier says
Can you cook this on low for 6-7 hours???? Need to make it for Sat. evening church, and I work all day. Thanks!
Sarah Olson says
Five hours on low would be the max you’d want to cook this.
Margaret Aitken says
I have a question:
Can you use cubed hash browns instead of shredded ones.
I plan on trying this for the weekend with family.
Sarah Olson says
I have not tested with them, but will try eventually. I apologize.
Troy Sumpter says
I used half and half in this recipe and added sausage. My fellow teachers love when I have it in the breakroom for them!
Jody says
I had the same idea about the sausage. How much h&h did you use?
SW says
This recipe is for sour cream lovers. Good but a very heavy sour cream taste.
Jane Samborski says
This stuff is like an addiction..
Love this recipe!
Annabelle says
So yummy!