Crockpot Hashbrown Casserole is a comforting and easy-to-make dish that’s perfect for breakfast, brunch, or even as a side for dinner. This creamy and cheesy casserole combines frozen hashbrowns with a rich mixture of cheese, sour cream, and a hint of onion, all slow-cooked to perfection. The crockpot method makes it incredibly convenient—just set it and forget it, while the flavors meld together beautifully. It’s a great option for feeding a crowd or as a make-ahead meal that you can enjoy with minimal effort.
Ingredients:
- 1 (30 oz) bag frozen shredded hashbrowns
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 small onion, finely chopped
- ½ cup melted butter
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 cup crushed cornflakes or breadcrumbs (optional for topping)
Instructions:
- In a large bowl, mix together the cream of chicken soup, sour cream, shredded cheddar cheese, chopped onion, melted butter, garlic powder, salt, and pepper.
- Add the frozen hashbrowns to the mixture and stir until well combined.
- Lightly grease the inside of your crockpot with cooking spray or butter. Pour the hashbrown mixture into the crockpot and spread it out evenly.
- Cover and cook on low for 4-5 hours, or until the hashbrowns are tender and the cheese is melted and bubbly.
- If you like a crispy topping, sprinkle crushed cornflakes or breadcrumbs on top during the last 30 minutes of cooking, leaving the lid slightly ajar to allow the topping to crisp up.
- Once done, serve hot and enjoy your creamy, cheesy crockpot hashbrown casserole!
This casserole makes a wonderful addition to any meal, and its rich, comforting flavors will have everyone coming back for seconds.
