This cheesy Crockpot Hashbrown Casserole recipe is the easiest brunch dish you’ll ever make. It only has 5 ingredients and everyone loves it!
Casserole fan? Try this baked hashbrown casserole recipe or this breakfast casserole with sausage.
Easy Crockpot Hashbrown Breakfast Casserole
This Crockpot Hash Brown Casserole is a version of the Cracker Barrel recipe that we all love – and with just FIVE ingredients. This is such an easy side dish that is always requested for the holidays. This recipe is from Sabrina over at Dinner, then Dessert:
Hi everyone, it’s Sabrina from Dinner, then Dessert. I’m so excited to be bringing some fun recipes to Kitchen Fun With My 3 Sons! I’ve been a private chef for 8 years and have a food blog where I share lots of fun slow cooker recipes, copycat recipes, and easy weeknight meals!
This Slow Cooker Hashbrown Casserole is actually an incredibly easy and completely crave-able dish you can make either in the slow cooker or in your oven. And with just five ingredients you have nothing holding you back from a slow cooker full of this deliciousness!
Recipe Ingredients
If you are going to make this recipe in the crockpot then you will need a slow cooker. (If you don’t have one keep reading for oven directions below!)
Here are the 5 ingredients you’ll need. Scroll down to the recipe card for specific amounts.
- Frozen hash browns
- Cream of chicken soup
- Sour cream
- Cheddar cheese
- Butter – I recommend unsalted butter. If you use salted butter you may need to adjust the amount of salt in this recipe.
- Salt & Pepper
Should I thaw the hashbrowns first?
For this recipe you don’t need to thaw the hashbrowns. Just add them to the crockpot along with everything else. Because this recipe cooks for 4 hours there is plenty of time for the hashbrowns to thaw and cook.
How To Make Hashbrown Casserole (Crockpot Method)
Ok, are you ready for the easiest recipe instructions ever? Here’s how to make this casserole:
- Add all of the ingredients to your slow cooker except the cheese.
- Cook for 4 hours
- Add the cheese and cook 20 more minutes.
- That’s it – SO EASY!
How to Make Hashbrown Casserole (Oven Method)
If you don’t have a slow cooker and want to use your oven, no problem! This recipe is also very simple to make in a regular baking dish. Here’s how to do it:
- Preheat the oven to 350 degrees.
- Spray a 9×13 pan with canola oil spray
- Add the ingredients like you would in the slow cooker
- If you’d like it crispy, leave it uncovered.
- If you’d like it moist, cover with a sheet of foil.
- Cook for 25-30 minutes.
Even though the oven method has a couple more steps, I think you’ll agree that it’s still pretty simple! That’s my kind of brunch or holiday side dish.
Serving Suggestions
If I’m serving this for a brunch or Christmas morning breakfast I’ll usually include scrambled eggs, bacon, and generously buttered slices of toast. Add a glass of orange juice and maybe some coffee!
Sausage or over-easy eggs are another great option! In fact, if I make fried eggs I’ll serve them on top of a big scoop of this hash brown casserole.
How to Store and Reheat Leftovers
Let your casserole come to room temperature, then transfer it to an airtight container and store it in the fridge. It will keep for 3-4 days.
When you are ready to eat some simply scoop the desired amount onto a plate and warm in the microwave until heated through. Depending on how much you are trying to heat up, you may want to stop halfway through the warming time to give the casserole a little stir and make sure the insides are warmed up.
More Sides to Try
Hashbrown Breakfast Casserole
Ingredients
- 1 22- ounce bag of frozen hash browns
- 1 can of Condensed Cream of Chicken Soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese divided
- 3 tablespoons butter
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Add all the ingredients (except 1 cup of the shredded cheddar) to the slow cooker and mix well.
- Cook on low for 4 hours.
- Add the shredded cheddar and cover and cook for another 20 minutes on low.
- Serve immediately
Last Step:
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24 comments on “Cheesy Crockpot Hashbrown Casserole”
Great recipe! Can I make the day before and bake in the morning?
Hi Marge. Yes, you can prep the day before with good results.
I use this but I also put in about 1/4 to 1/2 tsp. of Worchester sauce, to give it a little zest.
Made this exactly as written and loved it! If I wanted to double it for a larger crowd, how long do you think it needs in the crockpot? Could I shorten the time by cooking it on high?
Glad you loved it Stephanie! As for doubling, I think it would depend on your crockpot size. Yes you could cook on high but I would be afraid that the bottom would cook too quickly if the slow cooker was really full. Maybe start on low for an hour or so and then switch to high?
Excellent recipe. We often have pot lucks at our trailer and this is requested every time.
This is a good recipe. I did swap out the soup for a 10 ounce can of cheddar cheese soup which I recommend. Good basic recipe that everyone likes
Do you think corn beef would be a good addition to this recipe?
Isobel, yes that would work well.
You need to use the shredded hash browns. I used the southern hash browns with your little cubes and halfway through cooking it on low in the crock pot It wasn’t even warm. I turn it up to high for an hour, then turn it back down to low and added the rest of the cheese and then it was okay. It’s a good recipe but I don’t think It needs three tablespoons of butter. One or two tablespoons would be fine. Good recipe!
Awesome
Hello, we have a 9”x 13” casserole slow cooker. Do you think this would work in it??? Thank You
Cheryl, I think that size would work.
I add cut up ham with sometimes. It tastes awesome
I make this for dinner and add beef kielbasa. It’s soooo yummy!!!
Do shredded hash browns work better than cubed? I’ve made a similar recipe in the oven in the past with cubed hash browns and it doesn’t always get done in the recommended time. I would like to try shredded hash browns and in the crockpot this time.
I like to use shredded, but cubed can be used as well.
I make these all the time,and I also add dried dill weed to boost the flavor of it.
I have been making these same potatoes for yrs and get som many compliments on how they taste ! I also sprinkle in some dry dill weed also along with the kosher salt and pepper.
Can I double this? I make it oven all the time but would be great to free up my oven and it in the crock pot. Eould I need to increase my cooking time?
These are awesome and so easy to make and transport for a pot luck.
How many people does this feed? Do you think a box of breakfast sausage (cut up) added to this would be a good idea? Please get back to me. This recipe sounds great.
I think sausage would be a good addition. I would probably cook first so less greasy. It feeds at least 20 people with a good sized spoonful.
I will have to try it in a slow cooker, as believe I tried it in a 9 x13 pan and are delicious!!