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The completed crockpot hashbrown casserole.

Creamy Crockpot Hashbrown Casserole

Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 12
Calories: 455kcal
Author: Nikole Berg
This creamy crockpot hashbrown casserole is an easy comfort food recipe the whole family will love.
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Ingredients

  • 30 ounce bag frozen shredded hash browns unthawed
  • 24 ounces sour cream
  • 4 cups sharp cheddar cheese, shredded reserve one cup for top
  • 1 teaspoon onion powder or ¼ cup finely chopped onion
  • 1 teaspoon garlic powder

Instructions

  • In a large bowl, mix the entire package of frozen hash browns with 24 ounces sour cream, 3 cups shredded cheddar cheese, onion powder, garlic powder, and salt and pepper. Combine well.
  • Add hash brown mixture to the well sprayed crockpot insert, smoothing the top.
  • Cook on high for 3 to 4 hours or on low for about 6 hours.
  • Turn crockpot to low or turn it off. Add remaining cheese to the top of the casserole, cover with lid until the cheese melts.

Notes

  • Use a tried and true slow cooker to ensure success. I used a 6 quart oval slow cooker to make the recipe, and mine runs on the hot side. Consider how yours works and make any needed adjustments.
  • You can reduce the cheddar cheese and/or sour cream and opt for cream cheese in its place.
  • Add a crunchy topping like crushed cornflakes mixed with melted butter for texture contrast.

Nutrition

Calories: 455kcal | Carbohydrates: 29g | Protein: 12g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 71mg | Sodium: 507mg | Potassium: 513mg | Fiber: 2g | Sugar: 3g | Vitamin A: 734IU | Vitamin C: 10mg | Calcium: 334mg | Iron: 1mg