Description
A comforting slow-cooker Cheesy Hashbrown Casserole made with frozen hashbrowns, cheddar, and cream soup, perfect for potlucks and family gatherings.
Ingredients
Scale
- 30 oz frozen hashbrowns
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup
- 2 cups shredded cheddar cheese (divided: 1 1/2 cups + 1/2 cup)
- 1/2 cup onion, diced
- 1/4 cup butter, melted
- Salt and pepper to taste
Instructions
- In a large bowl, combine the sour cream, cream of chicken soup, melted butter, diced onion, salt, and pepper. Mix well until smooth.
- Fold in the frozen hashbrowns and 1 1/2 cups of the cheddar cheese quickly.
- Transfer the mixture to a slow cooker and press down gently to form an even layer.
- Top with the remaining 1/2 cup cheese.
- Cook on low for 4–6 hours until heated through and bubbly.
- For a crisp top, broil for 2–5 minutes once cooked if desired.
- Serve warm as a side dish.
Notes
To keep the casserole moist, avoid overcooking and check early. For a lighter version, substitute half the sour cream with plain Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg
Keywords: hashbrown casserole, slow cooker recipe, comfort food