Crockpot Cheesy Hash Brown Casserole (without Soup)

Overhead square photo of a crockpot hash brown casserole in a slow cooker with a spoon.

Crockpot Cheesy Hash Brown Casserole (without Soup)

Crockpot Cheesy Hash Brown Casserole is your ticket to comfort city, any time of the day! The texture is perfectly creamy and cheesy, with tender potatoes and crispy edges. What's more, this homemade delight requires less than 15 minutes of prep time. So, whether it's a family dinner or a gathering with friends, this easy-to-make side dish is sure to impress!

Course Breakfast, Side Dish

Cuisine American

Keyword slow cooker

Prep Time 15

Cook Time 4 20

Total Time 4 35

Servings

Calories 281kcal

Author Wendy Polisi

Equipment

Slow Cooker

Ingredients

3 tablespoons butter
1 small onion chopped
¼ cup all-purpose flour
2 cups broth
24 ounces sour cream
1 teaspoon garlic powder
1 teaspoon sea salt
¼ teaspoon black pepper
26 ounces frozen hash browns
8 ounces shredded cheddar cheese divided

Instructions

Melt the butter in a saucepan. Add the onion, and cook for 5 minutes. Sprinkle the flour over the onion and stir.
Add the broth slowly, whisking to dissolve the flour. Once all the broth is added, cook for about 5 minutes, until the sauce is thickened slightly.
Remove from the heat and stir in the sour cream, garlic powder, salt and pepper.
Place the hash browns in the bottom of your slow cooker. Toss with the sauce and 1 cup of the cheese.
Cook on low for 4 hours. Stir in the remaining cheese, and cook for another 10 minutes.

Notes

Storage

Leftovers can be stored in a sealed container in the refrigerator for 3-4 days. To reheat, simply microwave or bake in the oven until heated through.

The casserole can also be frozen for up to 3 months. Allow it to thaw overnight in the fridge before reheating.

Nutrition