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4.95 from 51 votes

Crockpot Hashbrown Casserole

Crockpot hashbrown casserole is easy, cheesy, and a family favorite! It's perfect for Thanksgiving or as an easy Sunday side dish.
Prep Time10 minutes
Cook Time3 hours
Total Time3 hours 10 minutes
Course: Breakfast
Cuisine: American
Servings: 8
Author: Lil' Luna

Ingredients

  • 1 (10.75-ounce) can cream of chicken soup, (we used 98% fat free)
  • 8 ounces sour cream, light
  • 16 ounces hash brown potatoes, shredded and frozen
  • 8 ounces ham, diced
  • 8 ounces sharp cheddar cheese, cubed
  • ¼ cup onions, chopped
  • ¼ teaspoon black pepper
  • 1 cup Cornflakes
  • 2 tablespoon butter, melted

Instructions

  • 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 Corn Flake cereal and butter. Toss to combine and pour over casserole, in slow cooker.
  • Cover and cook an additional 30 minutes.

Video

Notes

Fresh potatoes. You will need about 4 Russet potatoes. Peel and shred the potatoes.
  1. Place them in a pot of water and bring to a boil, then turn off the burner.
  2. Let the potatoes sit in the hot water for about 5 minutes, then drain.
  3. Add to the crock pot and proceed with the recipe. 
STORE leftover crockpot cheesy hashbrown potatoes in an airtight container in the fridge for 3-4 days.
FREEZE it for up to 2 months. Thaw, if applicable, and reheat.

Nutrition

Calories: 358kcal | Carbohydrates: 17g | Protein: 16g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 72mg | Sodium: 866mg | Potassium: 342mg | Sugar: 1g | Vitamin A: 680IU | Vitamin C: 6mg | Calcium: 249mg | Iron: 2.5mg