by Diana Rattray
This hash brown casserole is cooked in the slow cooker, making it an excellent choice for a holiday meal or potluck dinner. Frozen hash brown potatoes, sour cream, and cheese are featured in this popular recipe. Thaw the hash brown potatoes in the refrigerator overnight or thaw them in the microwave and pat dry before using.
PrintEasy Crockpot Hash Brown Casserole
This easy hash brown casserole is cooked in the slow cooker and feeds at least 8 people. This is an excellent potato dish for a potluck or holiday meal.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 8 servings 1x
- Category: Potatoes, Slow Cooker
- Method: Slow Cooker
- Cuisine: Southern
Ingredients
Scale
- 2 cups sour cream
- 1 can (10 3/4 oz) cream of mushroom soup
- dash pepper
- 2 cups (8 ounces) Velveeta cheese, shredded or cubed
- 1 medium onion, chopped
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 pounds frozen hash brown potatoes, thawed
Instructions
- In a large bowl, combine the sour cream, condensed soup, pepper, cheese, chopped onion, salt, and pepper.
- Fold the thawed hash browns into the first mixture.
- Spoon the potato mixture into the slow cooker or crockpot.
- Cover and cook on high for 1 1/2 hours; turn to low and cook 2 to 2 1/2 hours longer.
