Crock-pot Hashbrown Casserole
Slow cook to perfection, it’s the Crock-Pot Hashbrown Casserole. A hearty breakfast to feed a crowd.
Table of Contents
A crock-pot, also known as a slow cooker, is a countertop electrical cooking appliance used to simmer dishes at a much lower temperature compared to other cooking methods, such as baking, boiling, and frying. This dish is so easy to make and feeds a crowd (with a total of 8 servings). You can step away and come back to a hearty breakfast side in no time.
A few things to note with crock-pots. They are great but don’t be fooled, the use of nonstick sprays like olive oil and butter are still needed in the cooking process. You always want to line the crock-pot with some type of butter or oil to ensure it doesn’t stick. Additionally, cooking casseroles in a crock-pot is typically ideal for holidays or whenever you have a full oven because it frees up space for other dishes.
Is Crock-pot Hashbrown Casserole Healthy?
It’s not the most nutritious dish, but as always there are workarounds to better cater to your dietary needs. For example, you can always add in fresh herbs like chives or even garlic. While this recipe does provide protein and fiber, the levels of saturated fat and sodium are considerable, so to help with that I would recommend you use a dairy-free sour cream. Kite Hill makes a great one and is the best brand for dairy replacement. The base of their products is oftentimes made from almond (sometimes cashew), and just about all of their dips are vegan and do the trick.
Mix up the cheese and go vegan where you can
There are a few ingredients in this dish you can substitute for vegan products that will not only improve the nutrient value of this dish but also offer a little more variety. For example, the recipe calls for one cup of shredded cheddar cheese, however, a mixture of cheese, vegan or not, would be a great way to switch it up. I would recommend you do a mix of cheddar, Colby and Parmesan. Mozzarella is also great here and acts as a versatile cheese because it’s light in flavor but creamy in texture and blends well with just about any seasoning. Shredded cheese is ideal for this recipe and if you decide to go vegan with your cheese selection, then I recommend you purchase pre-shredded cheese for a better blend and mix in!
INGREDIENTS
- 1 (10.5-ounce) can cream of chicken soup
- 16 ounces frozen shredded hash browns
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup diced onion
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon kosher salt
INSTRUCTIONS
Prep
Spray crock-pot; mix soup, sour cream, cheese, onion, and seasonings in a bowl.
Combine
Fold in hash browns; transfer to crock-pot.
Cook
Cook on low for 3 hours; serve warm.
Devour!
FAQs & Tips
If you want to make this ahead, transfer to a baking dish, cover with foil, and then just reheat when desired. For freezing, store in an airtight container and place in the freezer for up to 3 months. To serve after freezing, let it thaw in the fridge and then bake at 325 or higher for about 30 minutes – until you see the cheesy bubbles rise to the top. To store your casserole, place leftovers in an airtight container and keep in the fridge for up to 5 days.
To enhance the flavor of your hashbrown casserole, use French onion dip in replacement of your sour cream.
If you decide to use the frozen hashbrown potatoes make sure they are defrosted just enough so that the shreds loosen up. This will allow for the shreds to easily be stirred into the other ingredients. Do not over-mix either, we don’t want mushy shreds but rather crispy pieces that offer up a crunch with each bite.
Serving Suggestions
Crock-pot hashbrown casserole is such an easy dish that can be served with a variety of main dishes. It pairs perfectly with robust breakfast staples such as bacon, sausage links, scrambled eggs, pancakes, and waffles.
If you want something on the lighter side, a bowl of fresh berries and cottage cheese will do. And of course a tall glass of orange juice. Regardless of what you choose, this recipe is filling and fueling for days on the go. For more breakfast inspiration check out these Protein Waffles and Cottage Cheese Pancakes!
Crock-Pot Hashbrown Casserole
Ingredients
- 1 10.5-ounce can cream of chicken soup
- 16 ounces frozen shredded hash browns
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup diced onion
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon kosher salt
Instructions
- Spray the inside of the crock-pot with non-stick cooking spray.
- In a large mixing bowl, combine the cream of chicken soup, sour cream, shredded cheddar cheese, diced onion, black pepper, and kosher salt. Stir until all ingredients are well mixed.
- Fold in the frozen shredded hash browns into the mixture until they are completely coated.
- Transfer the hash brown mixture to the prepared crock-pot and spread it out evenly.
- Cover the crock-pot and cook on low for 3 hours, until the casserole is hot throughout and the cheese is melted.
- Serve the hashbrown casserole warm as a hearty side dish or a main course.
Nutrition
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