Crockpot Hashbrown Casserole Recipe
Enjoy this easy crockpot hashbrown casserole that is simple, delicious and a set it and forget side that is perfect for any meals and especially holidays.
Servings: 8
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 on LOW 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
Recipe tips.
- Fresh potatoes: Peel and shred 4 Russet potatoes. Add them to a pot of water, and bring to a boil. Turn the burner off and let them sit for 5 minutes. Drain and add to the crockpot.
- Add veggies such as savory sautéed bell peppers, garlic, and mushrooms, while milder options are spinach, blanched broccoli or cauliflower, or corn.
- Oven option. If you need this cooked more quickly, thaw hashbrowns and bake in a 375°F oven and bake for another 30 minutes. Add the cornflake topping and bake for another 10-15 minutes.
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