This cheesy Crockpot Hashbrown Casserole recipe is the easiest brunch dish you’ll ever make. It only has 5 ingredients and everyone loves it!
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!
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.
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
- 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
- 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