Ingredients
- 1 bag (30–32 ounces / 850–900 g) frozen shredded hashbrowns, thawed
- 2 cups shredded cheddar cheese, divided
- 1 can (10.5 ounces / 300 g) condensed cream of chicken soup
- 1 cup sour cream
- ½ cup melted butter
Instructions
- Prepare the slow cooker
Lightly grease the inside of a 5- to 6-quart slow cooker with a little butter or cooking spray. - Mix the casserole
In a large bowl, combine the thawed hashbrowns, cream of chicken soup, sour cream, melted butter, and 1½ cups of the shredded cheddar cheese. Stir until the potatoes are evenly coated in the creamy mixture. - Transfer to the slow cooker
Spoon the mixture into the prepared slow cooker and spread it into an even layer. - Cook until tender
Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the hashbrowns are hot, tender, and creamy around the edges. - Add the cheesy topping
Sprinkle the remaining ½ cup cheddar cheese over the casserole. Cover again and cook for another 10–15 minutes, or until the cheese is completely melted and gooey. - Serve
Turn off the slow cooker and let the casserole rest for about 10 minutes before serving. Scoop it onto plates while warm and creamy.
Tips for the Best Hashbrown Casserole
- Thaw the hashbrowns first: This helps the casserole cook evenly and prevents excess moisture.
- For a crispier top: Transfer the cooked casserole to an oven-safe baking dish, add the final layer of cheese, and broil for 2–4 minutes until golden. Watch it closely.
- Use your favorite cheese: Cheddar gives a classic flavor, but mozzarella, Monterey Jack, or a cheddar blend also work well.
- Make it vegetarian: Replace the cream of chicken soup with condensed cream of mushroom or cream of celery soup.
- Avoid overcooking: Once the potatoes are tender and the center is hot, switch the slow cooker to WARM so the edges do not become dry.
Serving Ideas
Serve this cheesy hashbrown casserole alongside roasted chicken, meatloaf, ham, grilled steak, or eggs and bacon. It also makes a comforting breakfast or brunch dish.
Prep time: 10 minutes
Cook time: 4–5 hours on LOW
Servings: 8–10