Crockpot Cheesy Hash Brown Casserole
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.
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Crockpot Cheesy Hash Brown Casserole
- 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
- Over a medium/high heat, saute onions in 1 TB of butter, until translucent and soft. ( about 3-5 minutes)
- 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.
- Place in a crockpot, prepared with cooking spray and cook on LOW for 5-6 hours. Mine were perfect at 5 hours.
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Crockpot Cheesy Hash Brown Casserole
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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
Instructions
- Over a medium/high heat, saute onions in 1 TB of butter, until translucent and soft. ( about 3-5 minutes)
- 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.
- Place in a crockpot, prepared with cooking spray and cook on LOW for 5-6 hours. Mine were perfect at 5 hours.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
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Post updated August 2020
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!
Sounds like a YUMMY idea!
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?
350 degree’s for 1 hour.
i loved this!! i used frozen hashbrowns and added rotisserie chicken yum!!!
Has anyone made these cooking in a crock pot on high to shorter the time? Thanks 🙂
I am curious about this too… I want to make them for a breakfast potluck for work. I can’t decide if I should cook in advance and reheat, or if I could cook them on high for 2 hours that morning.
I would cook it in advance and just warm it up the morning of 🙂
This was an awesome find!! I needed to make a side dish of cheesy potatoes for a group dinner of about 15-20 folks but only had a 2.5 quart crock so I was stressing. I had given away my 4 and 6 quart crock before downsizing from a home to a condo 1/2 the size. I found this recipe and it looked like a winner. Yes!! I was able to use 1 20 oz bag of refrigerator potatoes plus a few big handfuls of the second bag, used just short of 1 cup of sour cream and almost 2 cups of cheese. I used the whole can of condensed potato soup and somewhere around a 1/3 of a cup of sauted onions. I did add 2 slices of bacon as someone else suggested and some other spices that I had on hand. I added a bit of shredded cheese on top so I could gauge how the dish was heating. I did cook this on low for 5 1/2 hours (the start of dinner ran late) and the potatoes were just a little bit crispy on the bottom but just a tad. I did stir after 4 hours since I was still stressing on how this might turn out. This dish was an absolute hit!! There were some crispy pieces left at the bottom of the crock but those were quickly scarfed up by a couple of folks!! Since I will stick with just a 2.5 quart crock, which is really the right size for a side for a group dinner, I will probably adjust the time to right around 4 hours. Thank you for such an awesome crock recipe find!!