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+ servings

Slow Cooker Cheesy Hashbrown Casserole

Easy cheesy crockpot hashbrown casserole recipe, homemade with simple ingredients. Loaded with shredded potatoes, sour cream, cream cheese, cheddar cheese.


  • 2 bags Shredded hash browns, 20 oz. package each, Thawed, Patted dry with paper towel
  • 1 can Condensed cream of mushroom soup, 10.5 oz. can
  • 1 cup Sour cream, Full fat
  • 1 cup Cream cheese, Full fat
  • 2 cups Cheddar cheese, Shredded, Divided
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • Salt , To taste
  • Pepper, To taste


  • Spray a slow cooker (6 quart or larger) with oil.
  • Add hash browns, cream of mushroom soup, sour cream, cream cheese, half the cheddar cheese, garlic powder, onion powder, salt, pepper and mix until combined.
  • Spread out the mixture evenly in the crockpot with a spatula.
  • Cover and cook on Low heat for 3 hours until cheese is melted and bubbly.
  • Sprinkle remaining cheese on top and broil without lid for 3-5 minutes until cheese is fully melted. Instead of broiling, you can cover and continue to cook on Low heat for an additional 20-30 minutes until cheese on top is melted.
  • Garnish with some fresh parsley, if you like. Enjoy!


  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 2 days and reheated in the microwave. 


Calories: 234kcal, Carbohydrates: 4g, Protein: 9g, Fat: 21g, Saturated Fat: 12g, Cholesterol: 62mg, Sodium: 448mg, Potassium: 128mg, Fiber: 1g, Sugar: 2g, Vitamin A: 675IU, Vitamin C: 1mg, Calcium: 212mg, Iron: 1mg