Description
Indulge in the creamy, cheesy goodness of this easy-to-make Crockpot Hashbrown Casserole. This comforting dish is perfect for any meal, from weeknight dinners to holiday gatherings.
Ingredients
– 2 pounds frozen hashbrowns, thawed
– 1 (10.5 oz) can cream of chicken soup
– 1 cup sour cream
– 1/2 cup unsalted butter, melted
– 1/2 onion, diced
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups shredded cheddar cheese
Instructions
1. In a large bowl, combine the thawed hashbrowns, cream of chicken soup, sour cream, melted butter, diced onion, garlic powder, salt, and black pepper. Mix well until all the ingredients are evenly distributed.
2. Grease a 6-quart crockpot and spread the hashbrown mixture into the prepared crockpot.
3. Sprinkle the shredded cheddar cheese evenly over the top of the hashbrown mixture.
4. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the casserole is heated through and the cheese is melted and bubbly.
5. Serve hot and enjoy!
Notes
For a crunchy topping, you can add a layer of crushed cornflakes or panko breadcrumbs before adding the cheese. This casserole can also be made ahead and refrigerated or frozen for later use.
- Prep Time: 15
- Cook Time: 240
- Category: Sides
- Method: Crockpot
- Cuisine: American