Slow Cooker Cheesy Hash Brown Casserole


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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.

wooden spoon with a scoop of slow cooker cheesy hashbrown casserole.
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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?

ingredients for slow cooker cheesy hashbrown casserole on a table.
  • 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.

Step-by-Step Directions

six images showing how to make slow cooker cheesy hashbrown casserole.

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!

overhead shot of cheesy hashbrown casserole in a crockpot.

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.
  • 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).
serving of slow cooker cheesy hashbrown casserole on a plate.

Recipe FAQs and Variations

How do I store leftover crockpot hashbrown casserole?

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.

Can I use Greek yogurt instead of sour cream?

Greek yogurt tends to turn into water when put into hot dishes. I suggest using sour cream as the recipe calls for.

Can you cook this on low?

Yes, but I would not cook it longer than 4-5 hours on LOW.

Is the nonstick cooking spray necessary?

Yes, and you’ll want to be generous with it. You may also try a slow cooker liner to prevent sticking.

Any other variation ideas?

You can add cream of chicken soup, mushroom soup, use frozen diced potatoes, or add extra cheese to make cheesy potatoes.

overhead of serving of slow cooker cheesy hashbrown casserole.

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overhead shot of cheesy hashbrown casserole in a crockpot.

Slow Cooker Cheesy Hashbrown Casserole

4.82 from 11 votes
Prep Time: 15 minutes
Cook Time: 3 hours 20 minutes
Total Time: 3 hours 35 minutes
Servings: 8
Hashbrown potatoes, sour cream and cheese slow-cooked to perfection.

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

Calories: 480kcal | Carbohydrates: 22g | Protein: 18g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 104mg | Sodium: 588mg | Potassium: 478mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1096IU | Vitamin C: 9mg | Calcium: 512mg | Iron: 2mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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Recipe Rating




68 Comments

  1. 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!

    1. Sarah Olson says:

      Five hours on low would be the max you’d want to cook this.

  2. 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.

    1. Sarah Olson says:

      I have not tested with them, but will try eventually. I apologize.

  3. Troy Sumpter says:

    5 stars
    I used half and half in this recipe and added sausage. My fellow teachers love when I have it in the breakroom for them!

    1. Jody says:

      I had the same idea about the sausage. How much h&h did you use?

  4. SW says:

    3 stars
    This recipe is for sour cream lovers. Good but a very heavy sour cream taste.

  5. Jane Samborski says:

    5 stars
    This stuff is like an addiction..
    Love this recipe!

  6. Annabelle says:

    5 stars
    So yummy!

  7. Wendy says:

    Can u cook them on low? I think I did ombre before but I can’t find my recipe I never put cream soup in then but I did add cut up sausage links. I need this for an am party at work in New there so I don’t want to bring something that taste bad

  8. Jennifer says:

    5 stars
    So simple, yet so good! I made this for a Scout Thanksgiving potluck and it was all eaten! My 18 yr old son loved it so much that I am making it again today for him to take to his work potluck tonight! It was great as written, but I tend to be a heavy seasoner, so this time I added a tad bit more salt and pepper, and I added some garlic powder. This recipe is definitely a keeper!

  9. Patti says:

    Could I cook on low

    1. Sarah Olson says:

      Yes, it will take about 4-5 hours on low. Any longer and it will burn, thick recipes can’t be cooked too long.

  10. Krystal T. says:

    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.