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.
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Ingredients
- 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 teaspoon Garlic powder
- 1 teaspoon Onion powder
- Salt To taste
- Pepper To taste
Instructions
- 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!
Notes
- 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.
Nutrition
Calories: 234kcalCarbohydrates: 4gProtein: 9gFat: 21gSaturated Fat: 12gCholesterol: 62mgSodium: 448mgPotassium: 128mgFiber: 1gSugar: 2gVitamin A: 675IUVitamin C: 1mgCalcium: 212mgIron: 1mg
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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