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Home » Recipes » slow cooker » Slow Cooker Hashbrown Casserole

March 11, 2017

Slow Cooker Hashbrown Casserole

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Slow Cooker Hashbrown Casserole is the ultimate comfort food. Cheesy potatoes slow cooked to perfection!

Slow Cooker Hashbrown Casserole

I had hashbrown casserole for the first time years and years ago. Before we had kids (so over 12 years ago) at a youth counselor Christmas party. My husband and I used to be counselors for the 7th – 12th grade youth group at our church and our holiday parties were filled with laughter, a legendary homemade ornament exchange and delicious (comfort) food.

Slow Cooker Hashbrown Casserole

Why I’m thinking about that in March I have no idea. But I was craving cheesy potatoes and so I decided to throw that hashbrown casserole in a slow cooker to see what happened. I was pleasantly surprised. The frozen hashbrowns got even more tender than cooking in the oven. And the flavors seemed to concentrate even better. This is comfort food at its best.

Slow Cooker Hashbrown Casserole

I figure making hashbrown casserole in the slow cooker frees up oven space when you are cooking for a crowd. Or allows you to bring this crowd-pleasing dish to a potluck and let it stay warm for whenever people decide to eat. Cheese and potatoes. You can’t go wrong. 

Slow Cooker Hashbrown Casserole

Slow Cooker Hashbrown Casserole
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Slow Cooker Hashbrown Casserole

Course Side Dish
Cuisine American

Ingredients

  • 1 30 ounce bag of frozen shredded hashbrowns
  • 1 10 ounce can cream of onion or celery soup your preference
  • 8 ounces sour cream
  • 1 stick unsalted butter melted
  • 8 ounces extra sharp cheddar cheese shredded, divided
  • 1 tsp salt
  • 2 tbsp fresh parsley

Instructions

  • Spray the inside of a 6 or 8 quart slow cooker with cooking spray.
  • Break up the frozen shredded hasbrowns and pour into a 6 or 8 quart slow cooker. 
  • In a separate bowl, stir together the cream of celery or onion soup, sour cream, melted butter, salt and 6 ounces of the shredded extra sharp cheddar cheese.
  • Add the cheese mixture to the hashbrown potatoes and stir well to combine.
  • Cover and cook on low setting for 2 - 3 hours, stirring once about halfway through.
  • Uncover and sprinkle the remaining 2 ounces of cheddar cheese on top of the casserole. Cover and cook an additional 30 minutes.
  • Top the casserole with fresh chopped parsley and serve.

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jill
My name is Jill and I share simple and delicious, family-friendly recipes. I want you to feel super in YOUR kitchen!

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