Slow Cooker Hashbrown Casserole

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

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.

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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.

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. 

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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

1. Spray the inside of a 6 or 8 quart slow cooker with cooking spray.

2. Break up the frozen shredded hasbrowns and pour into a 6 or 8 quart slow cooker. 

3. 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.

4. Add the cheese mixture to the hashbrown potatoes and stir well to combine.

5. Cover and cook on low setting for 2 - 3 hours, stirring once about halfway through.

6. Uncover and sprinkle the remaining 2 ounces of cheddar cheese on top of the casserole. Cover and cook an additional 30 minutes.

7. Top the casserole with fresh chopped parsley and serve.