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5
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Hashbrown Casserole in Crock Pot
Crockpot hashbrown casserole is a dish the whole family will love! It's cheesy, comforting, and effortless to make. My easy hashbrown casserole is perfect for breakfast, brunch, or dinner – it's that versatile!
Course
Main Course, Side Dish
Cuisine
American
Keyword
cracker barrel hashbrown casserole, crockpot hashbrown casserole, easy hashbrown casserole
Prep Time
15
minutes
minutes
Cook Time
3
hours
hours
Total Time
3
hours
hours
15
minutes
minutes
Servings
6
people
Calories
382
kcal
Author
Alli
Equipment
Slow Cooker
Measuring Cups + Spoons
Glass Mixing Bowls
Liquid Measuring Cups
Redmond Real Salt
Wooden Kitchen Utensils
Thermoworks MK4 Thermapen
Ingredients
26
ounces
hashbrowns
(1 bag)
2
cups
cheese
1/2
cup
onion
diced
1
cup
sour cream
1
can
cream of chicken soup
about 10.5 ounces
1/4
cup
water
1
teaspoon
salt
1/2
teaspoon
pepper
Instructions
Combine the hashbrowns (see note) with 1 cup of the cheese and the onion.
In a seperate bowl, mix together sour cream, cream of chicken soup, water, salt, and pepper.
Combine the hashbrown mixture with the sour cream mixture.
Line or spray the slow cooker liner.
Pour in the hashbrown mixture and evenly distribute it.
Top with the remaining cup of cheese.
Cook on low for three hours or until the center registers 208º on an instant read thermometer.
Notes
You can use frozen or thawed hashbrowns.
Nutrition
Calories:
382
kcal
|
Carbohydrates:
29
g
|
Protein:
14
g
|
Fat:
24
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
6
g
|
Cholesterol:
64
mg
|
Sodium:
1031
mg
|
Potassium:
474
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
710
IU
|
Vitamin C:
11
mg
|
Calcium:
329
mg
|
Iron:
2
mg