Potluck, Easter brunch or just your typical Sunday Breakfast, this Slow Cooker Hash Brown Casserole is easy, delicious and a family favorite!
crockpot hashbrown casserole
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!
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 version of the classic 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.
how to make hashbrown casserole in the crockpot
MIX. You start by mixing all of your ingredients into a bowl.
SLOW COOK. Then pour into a lightly greased slow cooker and set that baby to go on HIGH for 2 hours and 30 minutes.
CRUNCHY TOP. 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. If you don’t have corn flakes, you can also used crushed crackers or even Panko for some crunch.
Now you’ve got yourself the creamiest, crunchiest, cheesiest hash brown casserole I ever did have. Beyond simple!
FREEZING. Wrap the dish in plastic wrap or foil and store in the freezer for up to 2 months. Thaw completely before baking. Bake in the oven at 350 until heated through.
REHEATING. Reheating your hash brown casserole is a cinch! Just preheat your oven to 375 degrees and reheat for 7-10 minutes or until it’s warmed through. Or you can reheat in the microwave until heat thoroughly. The time will vary depending on your microwave.
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!
For more potato sides, check out:
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.