Crock Pot Hash Brown Casserole
A warm and creamy casserole filled with cheesy hash browns, perfect for family meals and gatherings.
Ingredients
Base Ingredients
- 1 pkg Hash Browns Frozen hash browns are recommended.
- 2 cups Cheddar Cheese Shred your own for a creamier melt.
- 1 can Cream of Mushroom Soup Can substitute with cream of chicken or a homemade version.
- 1 cup Sour Cream
- 1 Onion, chopped Can use onion powder if fresh isn’t available.
- to taste Salt and Pepper Essential seasonings.
Optional Ingredients
- 1 cup Cooked Bacon For an indulgent twist.
- 1 cup Bell Peppers For extra veggies.
Instructions
Preparation
- Gather all your ingredients and plug in your Crock Pot.
- In a large bowl, combine the cream of mushroom soup, sour cream, and chopped onion. Stir until well mixed.
- Gently fold in the hash browns into the soup mixture.
Layering
- Pour half of the hash brown mixture into the bottom of the Crock Pot and spread it evenly.
- Sprinkle half of the Cheddar cheese over the mixture, then layer the remaining hash brown mixture on top.
- Top with the rest of the Cheddar cheese, ensuring it covers all the mixture.
Cooking
- Cover your Crock Pot with its lid, set on low for 6-8 hours or high for 3-4 hours.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in microwave or on low in the Crock Pot. Prepare the night before and refrigerate for a quick cook in the morning.