Slow Cooker Hash Brown Casserole Easy + Cheesy
Slow Cooker Hash Brown Casserole Easy + Cheesy
A potluck, Easter brunch or just your typical Sunday breakfast, this slow cooker mashed potato casserole is easy, delicious and a family favorite!
Slow cooker recipes to the rescue! This delicious side dish is perfect for the holidays or any meal, especially on busy days. It’s as easy and cheesy as our Slow Cooker Macaroni and Cheese.
Crockpot Hash Brown Casserole
The days are getting longer and it’s getting harder and harder for me to stay indoors and cook. While it wasn’t hot enough, I couldn’t stand outside in my winter coat and light the grill. Plug in my BFF, slow cooker!
What I love about the slow cooker is the set it and forget it mentality. I recently tried the slow cooker macaroni and cheese and it blew the whole family away. I don’t know how it will turn out because I didn’t want the noodles to be mushy, but it worked great!
I had the same thoughts on this slow cooker version of the classic hash brown casserole. Will hash browns turn into a dollop of soup and have families scrambling to find an alternative breakfast? Answer – not at all.
What I also love about the slow cooker is the evenly browned edges, on the outside, which happens to be my favorite. This slow cooker mashed potato casserole has a lot. From cheese, potatoes and nachos, this dish is crispy everywhere. It couldn’t be easier to put together.
How to Make Hash Brown Casserole in a Crock Pot
mix. You start by mixing all the ingredients into a bowl.
Slow cooker. Then pour into a lightly greased slow cooker and put baby on high heat for 2 hours and 30 minutes.
crunchy top. Next, melt some butter and mix with some cornflakes grains and pour over the casserole. Cook for another 30 minutes. If you don’t have nachos, you can also use crumbled crackers or even Panko for some crunch.
Now you’ve got the creamiest, crispiest, cheesiest hash brown casserole I’ve ever had. Go beyond simple!
recipe notes
freezing. Wrap the plate in plastic wrap or foil and store in the refrigerator for up to 2 months. Thaw completely before baking. Bake in oven at 350 degrees until heated through.
Reheat. Reheating your hash brown casserole is a piece of cake! Just preheat the oven to 375 degrees, then heat for another 7-10 minutes or until it’s hot. Or you can reheat in the microwave until thoroughly heated. The time will vary depending on your microwave.
This Slow Cooker Mashed Potato Casserole is the tastiest and easiest casserole I’ve ever made. This will be a delicious addition to your Easter Sunday brunch. Also great to make after Easter dinner when you have leftover ham.
Either way, put it in your permanent breakfast rotation and you won’t regret it and your family will love you even more!
For more potato noodles, check out:
Course breakfast
American food
Prep time 10 minutes
3 hours cooking time
Total time 2 hours 40 minutes
Servings 8
Calories 358 kcal
by Lil’ Luna
- 10.75 oz cream of chicken soup (we use 98% fat free)
- 8 oz sour cream light
- 16 ounces mashed potatoes, chopped and frozen
- 8 ounces diced ham
- 8 ounces diced cheddar cheese
- 1/4 cup chopped onion
- 1/4 teaspoon black pepper
- 1 cup tortilla chips
- 2 tablespoons melted butter
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Spray the slow cooker with cooking spray
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Add black pepper chicken stock to a large bowl. Stir to combine.
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Pour into slow cooker and cook for 2 hours and 30 minutes.
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In a small bowl, combine cornflakes and butter. Stir to combine in slow cooker and pour over casserole.
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Cover and cook for another 30 minutes.