Description
This Cheesy Hashbrown Casserole made in a crockpot is the perfect comfort food! It’s creamy, cheesy, and incredibly easy to prepare, making it a favorite for potlucks and family gatherings.
Ingredients
Scale
- 1 (30 oz) bag frozen hashbrowns
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup onion, chopped
- 1/4 cup butter, melted
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cream of chicken soup, sour cream, melted butter, chopped onion, salt, and pepper. Mix well.
- Add the frozen hashbrowns and half of the shredded cheese to the mixture. Stir until well combined.
- Transfer the mixture to a greased crockpot.
- Top with the remaining shredded cheese.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the hashbrowns are heated through and the cheese is melted.
- Serve warm and enjoy!
Notes
- Feel free to add cooked bacon or sausage for extra flavor.
- You can use different cheeses like Monterey Jack or Pepper Jack for a spicy kick.
- For a crunchy topping, add crushed cornflakes or breadcrumbs mixed with melted butter in the last 30 minutes of cooking.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 290
- Sugar: 2
- Sodium: 500
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 2
- Protein: 6
- Cholesterol: 40
Keywords: cheesy hashbrown casserole, crockpot hashbrowns, easy hashbrown recipe, cheesy side dish, comfort food recipe