Don’t miss a thing – Sign up for the Lil’ Luna Newsletter today!
Potluck, Easter brunch or just your typical Sunday Breakfast, this Slow Cooker Hash Brown Casserole is easy, delicious and a family favorite!
The days are getting longer and it’s getting harder and harder for me to stay indoors and want to cook. Although it’s not quite warm enough for me to stand outside in my winter coat and fire up the grill either. Insert my BFF, the slow cooker. These days I’ve been using my slow cooker for everything.
What I love about the slow cooker, is the set it and forget it mindset. Most recently I tried my hand at Slow Cooker Macaroni and Cheese and it blew the whole family away. I wasn’t sure how it was going to turn out as I didn’t want the noodles to get mushy, but it worked beautifully!
I had the same thinking with this Slow Cooker Hash Brown Casserole. Would the hash browns turn into a soupy mess, having the family scrambling for an alternative breakfast? Answer- not at all.
What I also love about the slow cooker is the evenly browned edges, all around the outside, which happen to be my favorite. This Slow Cooker Hash Brown Casserole has lots of them. From the cheese, potatoes and corn flakes, there’s crispiness all over this dish. And it couldn’t be simpler to put together.
You start by mixing all of your ingredients into a bowl. Then pour into a lightly greased slow cooker and set that baby to go on HIGH for 2 hours and 30 minutes. Next, melt some butter and mix with some corn flake cereal and then pour on top of the casserole. Cook for an additional 30 minutes. Now you’ve got yourself the creamiest, crunchiest, cheesiest hash brown casserole I ever did have.
- 1 can (10.75) cream of chicken soup, I used 98% fat free
- 1 8-oz container sour cream, I used light
- 16 ounces frozen, shredded hash brown potatoes
- 8 oz diced ham
- 8 oz sharp cheddar, cubed
- ¼ cup onion, chopped
- ¼ teaspoon black pepper
- 1 cup cornflakes
- 2 tablespoons butter, melted
- Spray a slow cooker with cooking spray
- In a large bowl combine chicken soup through 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.
This Slow Cooker Hash Brown Casserole is the tastiest and easiest casserole I’ve ever made. It would be an amazing dish to serve for your Easter Sunday brunch. It would also be great to make after Easter dinner when you have leftover ham. Either way, put this into your permanent breakfast rotation, you won’t be sorry and your family will love you even more for it!
These look AMAZING! Everyone in my family loves any form of potatoes or hash browns, so we will definitely need to try this recipe. 🙂
Thanks for sharing, Megan!
For more delicious recipes by her, head on over to Strawberry Blondie Kitchen!
And for more recipes that are great for brunch, check out these recipes!
For all breakfast and brunch recipes go HERE.
For all recipes go HERE.