Imagine coming home to the comforting aroma of a Cheesy Hashbrown Casserole cooking in your crockpot.
It’s a dish that boasts the creamy, savory blend of sour cream, cream of chicken soup, and perfectly thawed hashbrowns.
With minimal prep and the ability to cook while you go about your day, it’s an ideal choice for busy schedules.
Curious about how to create this delicious and convenient dish yourself?
Let’s explore the simple steps to make it happen.
Kitchen Tools Required
- 1 Slow cooker or crockpot
- 1 Large mixing bowl
- 1 Wooden spoon or spatula
- 1 Measuring cup set
- 1 Cheese grater
Ingredients
- 30 ounces Frozen hashbrowns, thawed
- 2 cups Cheddar cheese, shredded
- 1 cup Sour cream
- 1 can (10.5 ounces) Cream of chicken soup
- 1/2 cup Onion, finely chopped
- 1/4 cup Butter, melted
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Cheesy Hashbrown Casserole in a crockpot, you can follow this timeline:
- Reading and Preparation: 10 minutes
- Start by reading through the recipe to familiarize yourself with the steps and ingredients needed.
- Gather all the ingredients and equipment: thawed frozen hashbrowns, shredded cheddar cheese, sour cream, cream of chicken soup, chopped onion, melted butter, salt, pepper, slow cooker, large mixing bowl, wooden spoon, measuring cup set, and cheese grater.
- Prep Work: 15 minutes
- In a large mixing bowl, combine the thawed hashbrowns, shredded cheddar cheese, sour cream, cream of chicken soup, chopped onion, melted butter, salt, and pepper.
- Stir the mixture well with a wooden spoon or spatula until all the ingredients are thoroughly combined.
- Crockpot Preparation: 5 minutes
- Lightly grease the inside of the slow cooker with cooking spray or a small amount of melted butter.
- Transfer the hashbrown mixture into the slow cooker, spreading it evenly.
- Cooking Time: 4 hours
- Cover and set the slow cooker to cook on low for 4 hours.
- During this time, you can attend to other tasks or prepare additional dishes if needed.
- Resting Time: 10 minutes
- Once the cooking is complete, turn off the slow cooker and let the casserole rest for 10 minutes before serving.
Recipe Instructions
In a large mixing bowl, combine the thawed hashbrowns, shredded cheddar cheese, sour cream, cream of chicken soup, chopped onion, melted butter, salt, and pepper.
Stir the mixture well with a wooden spoon or spatula until all the ingredients are thoroughly combined.
Lightly grease the inside of the slow cooker with cooking spray or a small amount of melted butter.
Transfer the hashbrown mixture into the slow cooker, spreading it evenly.
Cover and cook on low for 4 hours or until the hashbrowns are tender and the cheese is melted and bubbly.
Once cooked, turn off the slow cooker and allow the casserole to rest for 10 minutes before serving.
Serving Tips
- Grilled Chicken: Pair the casserole with juicy grilled chicken for a complete and satisfying meal.
- Green Salad: Serve alongside a fresh green salad for a balanced contrast of flavors and textures.
- Steamed Vegetables: Add a side of steamed vegetables to enhance the nutritional value of your meal.
- Garlic Bread: Complement the dish with warm garlic bread for an extra touch of indulgence.
- Coleslaw: Enjoy with a side of tangy coleslaw for a invigorating and crunchy side option.
Storage
To store Cheesy Hashbrown Casserole, transfer leftovers into an airtight container and refrigerate for up to 3 days.
For longer storage, freeze in portions for up to 2 months.
Freezing
To freeze Cheesy Hashbrown Casserole, cool completely.
Portion into airtight containers and label.
Thaw overnight in the refrigerator before reheating in an oven or microwave.
Reheating
To reheat Cheesy Hashbrown Casserole, use an oven set to 350°F.
Cover with foil to retain moisture.
Heat for 20-25 minutes until thoroughly warmed.
Avoid microwaving to preserve texture.
Final Thoughts
Cheesy Hashbrown Casserole is a comforting and delicious side dish that’s perfect for any gathering.
The combination of creamy soup, sour cream, and melted cheese creates a rich and satisfying flavor.
Using a crockpot makes this recipe incredibly convenient, allowing you to focus on other tasks while it cooks.
Feel free to customize it with additional ingredients like bacon or ham for an extra layer of taste.
Remember to keep the lid on during cooking to guarantee the casserole stays moist and tender.
Serve it at your next family dinner or potluck and watch it quickly become a favorite.
Frequently Asked Questions
Can I Use Fresh Potatoes Instead of Frozen Hashbrowns?
You can definitely use fresh potatoes! Just peel, shred, and pat them dry to remove excess moisture. This guarantees a great texture. You’ll love the freshness they bring, adding a homemade touch that elevates the entire dish.
How Can I Make This Dish Vegetarian-Friendly?
You can easily make it vegetarian-friendly by swapping the cream of chicken soup with cream of mushroom or celery. Add extra veggies like bell peppers or spinach for flavor and nutrition. Enjoy a delicious, hearty casserole!
What Are Some Alternative Cheeses That Work Well in This Recipe?
You can swap cheddar for mozzarella, Monterey Jack, or pepper jack to add different flavors and textures. Each cheese infuses its unique taste, creating a delightful twist to your dish. Get creative and enjoy experimenting!
Is It Possible to Cook This on High for a Shorter Time?
Absolutely, you can cook it on high for a shorter time! Typically, it takes about 2 to 2.5 hours. Keep an eye on it to guarantee the cheese melts perfectly and the hashbrowns are tender. Enjoy!
How Do I Adjust Cooking Time for a Smaller Portion?
To adjust cooking time for a smaller portion, simply halve the ingredients and cook on low for about 2-3 hours. Keep an eye on it, ensuring the hashbrowns are tender and the cheese is bubbly. Enjoy!
Cheesy Hashbrown Casserole Crockpot
Equipment
- 1 Slow cooker or crockpot
- 1 large mixing bowl
- 1 Wooden spoon or spatula
- 1 measuring cup set
- 1 cheese grater
Ingredients
- 30 ounces Frozen hashbrowns thawed
- 2 cups Cheddar cheese shredded
- 1 cup Sour cream
- 1 can Cream of chicken soup 10.5 ounces
- 1/2 cup Onion finely chopped
- 1/4 cup Butter melted
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
Instructions
- In a large mixing bowl, combine the thawed hashbrowns, shredded cheddar cheese, sour cream, cream of chicken soup, chopped onion, melted butter, salt, and pepper.
- Stir the mixture well with a wooden spoon or spatula until all the ingredients are thoroughly combined.
- Lightly grease the inside of the slow cooker with cooking spray or a small amount of melted butter.
- Transfer the hashbrown mixture into the slow cooker, spreading it evenly.
- Cover and cook on low for 4 hours or until the hashbrowns are tender and the cheese is melted and bubbly.
- Once cooked, turn off the slow cooker and allow the casserole to rest for 10 minutes before serving.
Notes
