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 cheesy 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!
Breakfast Casserole fan? Try this baked breakfast casserole or this breakfast casserole with sausage.
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
How To Make Hashbrown Casserole in the Crockpot
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 Baked Hashbrown Casserole in the Oven
If you don’t have a slow cooker and want to use your oven, no problem! This baked hashbrown casserole 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.
Loaded Hashbrown Casserole
For this version we like to increase the hashbrowns to 30 ounces, the sour cream to 16 ounces and the butter to 1/2 cup (melted). Then we add some 1 chopped onion, 4 chopped scallions and 12 slices of crispy bacon!
How To Make Loaded Crockpot Hashbrown Casserole
You will proceed with the same cooking method, but just increase and add some ingredients.
- Spray your slow cooker with non-stick spray.
- In your slow cooker add the hashbrowns, sour cream, cream of chicken soup, butter, onion, 1 cup of the cheese, half the scallions and half the bacon, salt and pepper.
- Stir everything together.
- Top with the remaining cheese, bacon and scallions.
- Cover and cook on low for 4 hours. Serve.
Tips and Variations
Types of hashbrowns. I prefer the shredded hashbrowns for this recipe, but feel free to use the frozen cubed potatoes.
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.
Variations. Use any type of cheese that you prefer. Switch the cream of chicken to cream of mushroom soup. Add in chopped veggies like chopped bell peppers or even some chiles. Include some protein like chicken or ham.
Serving Suggestions. If I’m serving this for a brunch or Christmas morning breakfast I’ll usually include scrambled eggs, bacon, generously buttered slices of toast and our Fall fruit salad. 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 Breakfast Casseroles to Try
- Tater Tot Breakfast Casserole
- Crockpot Cinnamon Roll Casserole
- Croissant Breakfast Casserole
- Overnight French Toast Casserole
- Christmas Breakfast Casserole
Cheesy Crockpot Hashbrown Casserole
Ingredients
- 1 22 ounce bag of frozen hash browns
- 1 10.5 ounce 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
Loaded Hashbrown Casserole
- Increase the hashbrowns to 33 ounces and sour cream to 16 ounces. Add in 1 small chopped onion, 4 chopped scallions, 12 slices of chopped cooked bacon (reserving some for the top). Cook as directed.
Last Step:
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50 comments on “Cheesy Hashbrown Casserole (Crockpot or Oven)”
I only have a 2 qt crock pot. Would I need to halve it?
Hi Bryce. I think you will fine with the 2 quart. I would add the hash browns in last in case you need to leave some out.
I made this for our family reunion. It disappeared. What a hit!!
Glad to hear that Debbie! Thanks.
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.
Can I start it at 11 / 12 at night so it is ready for school in the morning?
You absolutely can make it the day before!
I use this but I also put in about 1/4 to 1/2 tsp. of Worchester sauce, to give it a little zest.
Don’t “FIX” what ain’t broken! Cracker Barrel has been serving this for years, no issues, no complaints on flavor etc. if you’re absolutely insist on ruining a recipe splash it on your individual serving!
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?
This will burn easily, fair warning I wouldn’t do that if I were you
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
I also use cheddar cheese soup.
Do you think corn beef would be a good addition to this recipe?
Isobel, yes that would work well.
You definitely could add corned beef! Sometimes, I like to add ham cubed up! Makes it more of a meal by itself!
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!!