This Hashbrown Casserole is the ultimate hands-off breakfast or brunch dish—shredded potatoes simmered in a rich, creamy sauce with melted cheese and savory seasonings until tender and golden. With just 5 simple ingredients and one slow cooker, it’s ready to feed a crowd without heating up the oven or dirtying extra dishes.
No pre-cooking. No stirring. Just layer, cook, and enjoy.
Why You’ll Love This Recipe
Only 5 ingredients—pantry staples!
10 minutes prep, then walk away
One crockpot = easy cleanup
Costs under $7—feeds 8 generously
Naturally nut-free & gluten-free (check labels)
Ingredients You’ll Need
(6-quart slow cooker; serves 8)
- 32 oz (about 4 cups) frozen shredded hash browns, thawed and patted dry
- 1 (10.75 oz) can condensed cream of chicken soup (or cream of mushroom for vegetarian)
- 1½ cups sour cream
- 2 cups shredded cheddar cheese, divided
- ½ cup diced onion (optional, but recommended)
- Salt & black pepper to taste
- Optional: ½ tsp garlic powder, cooked bacon bits, or chopped chives
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Pro Tips:
- Thaw and drain hash browns well—excess moisture makes casserole soggy.
- Use full-fat sour cream and soup—low-fat versions may separate.
- Layer cheese on top last for a golden finish.
Step-by-Step Instructions (Creamy, Hearty, Foolproof)
1. Prep Slow Cooker
- Lightly grease the inside of your slow cooker.
2. Mix Ingredients
- In a large bowl, combine hash browns, soup, sour cream, 1½ cups cheese, onion, salt, and pepper.
- Stir until evenly coated.
