Crockpot Cheesy Hash Brown Casserole

A cheesy side dish or a fun breakfast!

 

Cheesy Hash Brown Casserole - FamilyFreshMeals.com

 

 

Darryl requests my Mom’s Cheesy Hash Brown Casserole all the time.  It is one of his all-time favorites. But in the summertime, who wants to heat up the house using the oven? Not this gal. So I decided to try and switch things up a bit, and make a Crockpot Cheesy Hash Brown Casserole. 

 

Perfection! The same yummy taste without a unbearably hot house. 

 

Darryl thought I should put a warning on this recipe.  WARNING: It is impossible to only eat one serving of these cheesy spuds :)  

 

Not only is this  Crockpot Cheesy Hash Brown Casserole a great side dish, surprise your family with this cheesy goodness for breakfast! Pair with some protein packed eggs and fresh fruit…..BAM! A breakfast your family will be talking about for weeks. 

 

Crockpot Cheesy Hash Brown Casserole

Ingredients:

2 (20 oz) bags of refrigerated hash brown potatoes

2 cups sour cream

1 can condensed cream of potato soup

1 Tablespoon All purpose seasoning (such as Salt free Mrs. Dash)

1/2 teaspoon salt

3 cups shredded cheddar cheese

1/2 cup diced onions

1 Tablespoon of butter

 

Directions

1. Over a medium/high heat, saute onions in 1 TB of butter, until translucent and soft. ( about 3-5 minutes)

 

2. In a large mixing bowl, mix together hash brown potatoes, shredded cheese, sour cream, cheese, seasoning, salt and cream of potato soup. Stir until well combined.

 

3. Place in a crockpot, prepared with cooking spray and cook on LOW for 5-6  hours. Mine were perfect at 5 hours. 

 

Crockpot Cheesy Hash Brown Casserole - steps

 

 

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XO
Corey, Darryl, Big D & Little D

 

 

 

 

 

 

 

 

5.0 from 3 reviews
Crockpot Cheesy Hash Brown Casserole
 
Prep time
Cook time
Total time
 
Serves: 8-10
Ingredients
  • 2 (20 oz) bags of refrigerated hash brown potatoes
  • 2 cups sour cream
  • 1 can condensed cream of potato soup
  • 1 Tablespoon All purpose seasoning (such as Salt free Mrs. Dash)
  • ½ teaspoon salt
  • 3 cups shredded cheddar cheese
  • ½ cup diced onions
  • 1 Tablespoon of butter
Instructions
  1. Over a medium/high heat, saute onions in 1 TB of butter, until translucent and soft. ( about 3-5 minutes)
  2. In a large mixing bowl, mix together hash brown potatoes, shredded cheese, sour cream, cheese, seasoning, salt and cream of potato soup. Stir until well combined.
  3. Place in a crockpot, prepared with cooking spray and cook on LOW for 5-6 hours. Mine were perfect at 5 hours.

 

 

Here is what I used to make this dish!

 

 

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Comments

  1. Heather says:

    I never thought to make it in the crock pot!! I usually make mine with a can of cream of chicken soup instead of potato. And try a sweet onion or a Vidalia instead of red, what a burst of flavour!!

    • Yes, I have used the cream of chicken, but to keep it vegetarian friendly for my hubby, I use the cream of potato :) Great idea about the vidalia :)

  2. I made this for 4th of July along with shish kebabs with marinated steak, marinated chicken, bell peppers, and onions (grilling indoors due to fire danger in Colorado). Family loved the cheesy hash browns; I loved making this in the crock pot! Left overs were great the next day with ham and eggs. I used extra sharp cheddar, cream of chicken, and yellow onion. I know my family will be asking for this all the time. Thanks for this great recipe!

  3. I love easy breakfast recipes like this! It sounds delicious! =)
    Ive pinned to my Breakfast Recipe board.

  4. This looks delicious. I’m going to have to try making it for my family one night.

  5. I have a 6 qt. crock pot. Will that be too big for this recipe?

  6. So these are thawed out in the refrigerator before mixing and cooking, correct?

    • I used refrigerated hash brown potatoes… so I just used them straight from the refrigerator. If you are using frozen, I would probably thaw them out in the fridge overnight.

      • I’ve used frozen for years and have never thawed them out first. They work just fine, even at the same time in the crock pot!

  7. This looks delicious! I don’t see a crockpot size recommended; will it fit in a 3.5 qt. crockpot? Planning on bringing it to a get together this weekend.

    • That might be a little small. I would recommend a little bigger. Maybe a 4/5-6 quart. If you only have a 3.5 I would just 1/2 or 1/3 the recipe. Hope that helps!

      • Thank you Corey for your incredibly FAST response! I will halve the recipe as you suggested; thank you for your help!

  8. Lisa Kane says:

    Thanks for the recipe! I’m going to make these to take to my mom’s for Easter. We have an hour drive so this should work great to take!

  9. Could I use fresh diced potatoes in this recipe? 40oz of frozen hash browns…. how many pounds/cups of fresh would that be?

  10. I made these for Memorial Day. I added bacon, because who doesn’t love bacon. They were great!

  11. I use 1/2 cup of Durkee’s French Fried Onions mix into the casserole. During the last 15-30 minutes, I sprinkle a layer of Durkee’s French Fried Onions on top. Um, Um, Good!

  12. Jessica P says:

    You mentioned your Mom’s Cheesy Hash Brown Casserole at the beginning of the post.. do you have that recipe on your site? This looks amazing, but I’m curious about a non-crockpot adaption. How long would would this bake in the oven for and at what temp?

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