Crockpot Hashbrown Casserole is easy, delicious, and a family favorite! It’s perfect for a potluck, brunch, or easy Sunday side dish.
Slow cooker recipes to the rescue! Crockpot Hash Brown Casserole is a delicious side dish, great for holidays or any meal for that matter – especially on busy days. It’s just as easy and cheesy as our Slow Cooker Mac and Cheese.
A cheesy potato side Dish
What I love about the slow cooker is the set-it-and-forget-it mindset.
From the cheese to the potatoes and cornflakes, there’s crispiness all over this dish. And it couldn’t be simpler to put together!
This Crockpot Hashbrown Casserole is the tastiest and easiest casserole I’ve ever made. It would be an amazing dish to serve for your Easter Sunday brunch, or with your Thanksgiving Dinner. It would also be great to make after Christmas dinner when you have leftover holiday ham.
Making hashbrown casserole in the crockpot
MIX. Start by mixing all of your ingredients into a bowl.
SLOW COOK. Pour the mixture into a lightly greased crock pot. Set on HIGH, cook for 2 hours and 30 minutes.
CRUNCHY TOP. Melt butter, and mix with cornflake cereal. Pour on top of the casserole, cook for an additional 30 minutes.
Note. If you don’t have cornflakes, you can also use crushed crackers or Panko for some crunch.
Now you’ve got yourself the creamiest, crunchiest, cheesiest Crockpot Hashbrown Casserole I ever did have. Beyond simple!
Fresh potatoes instead of frozen hash browns. Peel and shred the potatoes. Put the shreds in a bowl of cold water. Stir them around, drain, add more water. Repeat a few times to remove the starch from the potatoes. After the final drain, pat dry and use in the recipe.
Soup. Substitute the cream of chicken soup for other favorites: cream of celery soup, cream of mushroom soup, or a can of cream of chicken & mushroom soup.
Cheese. I love the shredded cheddar cheese used in this dish, but you can use colby jack cheese as well. You can also add extra cheese for really cheesy hash browns.
Season. Use salt, black pepper, garlic powder, or onion powder to add extra flavor. Add bacon or sausage.
Veggies. Mix in diced bell peppers, green onions, broccoli florets, or corn.
STORE leftover casserole in an airtight container in the fridge for 3-4 days.
FREEZE it for up to 2 months. Thaw, if applicable, and reheat.
Reheat. Reheating your Crockpot Hash Brown Casserole is a cinch! Preheat your oven to 375°F and reheat for 7-10 minutes, or until it’s warmed through.
Or reheat it in the microwave until heated thoroughly. The time will vary depending on your microwave.
For more potato sides, check out:
- Mashed Potato Casserole
- Twice Baked Potatoes
- Parmesan Sweet Potato Cubes
- Scalloped Potatoes and Ham
- Funeral Potatoes
- Cheesy Hashbrown Casserole
Crockpot Hashbrown Casserole Recipe
- 10.75 oz cream of chicken soup (we used 98% fat free)
- 8 oz sour cream light
- 16 oz hash brown potatoes shredded and frozen
- 8 oz ham diced
- 8 oz sharp cheddar cheese cubed
- 1/4 cup onions chopped
- 1/4 teaspoon black pepper
- 1 cup cornflakes
- 2 tablespoon butter melted
- Spray a slow cooker with cooking spray
- In a large bowl combine chicken soup, sour cream, hash browns, ham, cheese, onions and black pepper. Stir to combine.
- Pour into slow cooker and cook for 2 hours and 30 minutes.
- In a small bowl, mix together corn flake cereal and butter. Toss to combine and pour over casserole, in slow cooker.
- Cover and cook an additional 30 minutes.