Crockpot Hashbrown Casserole With Just Five Ingredients Is The Easiest Brunch Dish You’ll Make And T Recipe

I just whipped up a five-ingredient Crockpot Hash Brown Casserole that everyone begged me for the recipe of, and I’m not even sorry.

I’ve been obsessed with this Crockpot Hash Brown Casserole for years. I love that it’s basically stupidly cheesy and lazy.

The first bite is all molten sharp cheddar cheese hitting your teeth, and I swear it makes mornings worth showing up for. But it’s not fussy or precious.

It’s a Cheesy Hashbrown Casserole that everyone fights over, the kind that disappears fast at brunch. I adore the tang from sour cream mixing with that gooey cheese, creating that salty creamy thing my brain keeps demanding.

No frills, just loud, unapologetic comfort on a plate. You’re welcome.

Seriously make room today.

Ingredients

• Basically adds the potato base and that cozy, soft with a little chew texture.
• Plus gives creaminess and a savory backbone, kinda like shortcut comfort.
• It’s what keeps things tangy and moist, makes it feel richer without fuss.
• Basically brings a sharp cheesy punch, melts gooey and adds that golden crust.
• Plus coats everything with buttery richness and helps get a nice browning.

Ingredient Quantities

• 30 ounces frozen shredded hashbrowns, thawed (about 3 3/4 to 4 cups)
• 10.5 ounce can condensed cream of chicken soup
• 1 cup sour cream (8 ounces)
• 2 cups shredded sharp cheddar cheese, divided
• 1/2 cup (1 stick) unsalted butter, melted

How to Make this

1. Spray a 6 to 7 quart crockpot with nonstick spray or rub with a little butter so it won’t stick.

2. In a large bowl combine the thawed shredded hashbrowns, condensed cream of chicken soup, sour cream, and 1 1/2 cups of the shredded cheddar. Mix until everything is evenly coated.

3. Pour the melted butter into the bowl and fold it in so the potatoes are moistened, some pools of butter are okay.

4. Taste a tiny bit and adjust if you want more cheese, but do not add salt cause the soup and cheese are already salty enough for most people.

5. Transfer the mixture to the prepared crockpot and smooth the top with a spatula. Sprinkle the remaining 1/2 cup of cheddar evenly over the top.

6. Cover and cook on LOW for 3 to 4 hours or on HIGH for 2 to 2 1/2 hours, until the edges are bubbly and the center is set. Every crockpot is different so start checking toward the earlier time.

7. If the top isnt as browned as you want, uncover for the last 20 minutes to let some moisture escape and the cheese to firm up. You can also remove the lid and broil quickly in the oven for 2 to 3 minutes if you like a golden top, transfer to an oven safe dish first.

8. Use a spoon to poke the center and check for doneness; it should be hot and no longer liquidy in the middle. If it seems undercooked, keep covered and cook another 15 to 30 minutes.

9. Let the casserole rest in the crockpot for 10 minutes before serving so it firms up and is easier to scoop.

10. Serve straight from the crockpot with extra shredded cheese on the table if folks want more, and save leftovers in the fridge for up to 3 days.

Equipment Needed

1. 6 to 7 quart crockpot (slow cooker)
2. Large mixing bowl
3. Rubber spatula for smoothing and folding
4. Liquid measuring cup and dry measuring cups (for butter, sour cream, cheese)
5. Tablespoon or teaspoon for scooping and tasting
6. Can opener (for the condensed soup)
7. Microwave-safe bowl or small saucepan to melt the butter
8. Ovenproof baking dish or rimmed baking sheet (optional, if you want to broil the top)

FAQ

Crockpot Hashbrown Casserole With Just Five Ingredients Is The Easiest Brunch Dish You’ll Make And T Recipe Substitutions and Variations

• Instead of the condensed cream of chicken soup use a can of cream of mushroom soup or mix 1 cup chicken broth with 2 tbsp flour and 2 tbsp cream for a quick homemade binder, tastes fresher but use more seasoning.
• Swap the 1 cup sour cream for plain Greek yogurt (same tang, slightly less fat) or for crème fraîche if you want richer, creamier texture.
• Replace some or all of the 2 cups shredded sharp cheddar with Colby, Monterey Jack, or a smoked cheddar for a different flavor profile, just keep the total cheese amount about the same.
• If you need a butter substitute try 1/2 cup melted margarine or 1/3 to 1/2 cup olive oil; margarine keeps the flavor similar, olive oil makes it a bit lighter but less buttery.

Pro Tips

1. Squeeze any extra water out of the thawed hashbrowns with a clean towel before mixing so the casserole doesn’t turn out soupy. Even a little excess moisture makes a big difference.

2. If you like a richer flavor, brown a little diced onion and garlic in butter first and stir them in. It sounds extra but it wakes up the canned soup and makes the whole dish taste homemade.

3. For a golden, slightly crisp top, remove the crockpot lid for the last 20 minutes, or transfer to an oven safe dish and broil for 2 to 3 minutes. Watch it the whole time though, it goes from perfect to burnt fast.

4. To reheat leftovers so they’re not gummy, warm them in a 350°F oven covered with foil for 15 to 20 minutes, then uncover for 5 minutes to firm up. You can also add a sprinkle of fresh cheese and some chopped chives to freshen it up.