Description
This comforting crockpot hashbrown casserole is creamy, cheesy, and packed with flavor, making it the perfect side dish for any meal.
Ingredients
Scale
- 1 (30 oz) bag frozen hashbrowns
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup
- 2 cups shredded cheddar cheese
- 1/2 cup melted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 cup diced onion (optional)
- 1 cup diced bell pepper (optional)
Instructions
- In a large mixing bowl, combine the frozen hashbrowns, sour cream, cream of chicken soup, melted butter, garlic powder, onion powder, and half of the shredded cheddar cheese.
- If using, add the diced onion and bell pepper to the mixture. Season with salt and pepper to taste.
- Stir until everything is well combined.
- Spray the inside of the crockpot with non-stick cooking spray.
- Transfer the hashbrown mixture into the crockpot and spread it evenly.
- Top with the remaining shredded cheddar cheese.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the hashbrowns are heated through and the cheese is melted and bubbly.
- Serve warm and enjoy!
Notes
- You can add cooked and crumbled bacon or sausage for extra flavor.
- Feel free to substitute the cream of chicken soup with cream of mushroom for a vegetarian option.
- This casserole can be made ahead of time and stored in the fridge before cooking.
- Prep Time: 15
- Cook Time: 4
- Category: Side Dish
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1
- Sodium: 500
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 30
- Fiber: 2
- Protein: 6
- Cholesterol: 45
Keywords: crockpot hashbrown casserole, hashbrown casserole, cheesy hashbrown casserole, slow cooker hashbrown casserole, easy hashbrown casserole