Slow Cooker Cheesy Hash Brown Casserole
A creamy and cheesy hash brown casserole that is a comforting and easy dish perfect for any gathering.
Ingredients
Main Ingredients
- 48 oz 2 bags (24 oz each) frozen hash browns Can use fresh hash browns if preferred.
- 2 cups shredded cheddar cheese Can substitute with Monterey Jack or a cheese blend.
- 1 cup sour cream Can use low-fat for a healthier version.
- 0.5 cup melted butter Enhances flavor and richness of the dish.
- 10.5 oz can cream of chicken soup Can substitute with cream of mushroom for a variation.
- 0.5 cup chopped onion Provides flavor and texture.
- to taste Salt and pepper Adjust according to personal preference.
Instructions
Preparation
- Spray the slow cooker insert with cooking spray.
- In a large mixing bowl, combine frozen hash browns, shredded cheddar cheese, sour cream, melted butter, cream of chicken soup, and chopped onion.
- Season with salt and pepper, then mix everything thoroughly until well combined.
- Pour the mixture into the slow cooker and spread it evenly.
Cooking
- Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- When finished, stir gently before serving to combine the melted cheese and casserole.
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Notes
To store leftovers, let the casserole cool and transfer to an airtight container. It can be refrigerated for up to 3-5 days or frozen for up to 3 months. Reheat in the microwave or oven until warmed through.