Description
This Crockpot Hashbrown Casserole is the ultimate easy, cheesy breakfast or side dish that’s sure to become a family favorite. With just 5 simple ingredients and minimal prep, this cozy, comforting casserole comes together in the slow cooker for a hands-off, delicious meal.
Ingredients
– 30 ounces frozen shredded hashbrowns
– 2 cups shredded cheddar cheese
– 1 (10.5 ounce) can cream of mushroom soup
– 1 cup sour cream
– 1/2 teaspoon garlic powder
Instructions
1. Grease the insert of a 6-quart slow cooker.
2. In a large bowl, combine the hashbrowns, 1 1/2 cups of the shredded cheese, cream of mushroom soup, and sour cream. Mix well.
3. Transfer the hashbrown mixture to the prepared slow cooker and spread it out evenly.
4. Sprinkle the remaining 1/2 cup of shredded cheese on top.
5. Cover and cook on low for 4-6 hours, or until the hashbrowns are tender and the cheese is melted.
6. Serve hot and enjoy!
Notes
– For a crispier top, broil the casserole for 2-3 minutes after cooking.
– Try adding diced ham, bacon, or sautéed onions for extra flavor.
– This casserole reheats well and can be made ahead of time.
- Prep Time: 15
- Cook Time: 240
- Category: Soups, Stews & Chili
- Method: Slow Cooker
- Cuisine: American