Slow Cooker Cheesy Hashbrown Casserole Recipes

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HASH BROWN CASSEROLE FOR THE SLOW COOKER



Hash Brown Casserole for the Slow Cooker image

The traditional hash brown casserole side dish is made even easier. Prepare ahead of time and start cooking when you need to. This dish is also great to take to parties.

Provided by Gena Rowan

Categories     Side Dish     Casseroles     Potato Casserole

Time 4h15m

Yield 16

Number Of Ingredients 7

2 cups sour cream
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
2 cups shredded processed cheese
½ cup chopped onion
¼ teaspoon salt
¼ teaspoon pepper
1 (32 ounce) package frozen hash brown potatoes, thawed

Steps:

  • In a large bowl, stir together the sour cream, cream of mushroom soup, cheese, onion, salt and pepper. Gradually mix in the hash browns until evenly coated.
  • Coat the inside of a slow cooker with cooking spray or butter. Spoon the hashbrown mixture into the slow cooker. Cover, and cook on High for 1 1/2 hours, then reduce heat to Low, and cook for an additional 2 1/2 hours.

Nutrition Facts : Calories 198.1 calories, Carbohydrate 14.8 g, Cholesterol 30.3 mg, Fat 16.2 g, Fiber 0.9 g, Protein 6.5 g, SaturatedFat 8.7 g, Sodium 471.7 mg, Sugar 2.2 g

SLOW-COOKER CHEESY HASH BROWN CASSEROLE



Slow-Cooker Cheesy Hash Brown Casserole image

When you're cooking for a crowd, break out the slow cooker for an easy, delicious side dish. These crockpot cheesy potatoes are the stuff of legend at potlucks everywhere. Don't count on having any leftovers the next day, but if you do, rewarm them in the microwave and serve them with scrambled eggs for a hearty next-day breakfast.

Provided by By Corey Valley

Categories     Side Dish

Time 5h15m

Yield 12

Number Of Ingredients 10

1 tablespoon butter
1 small onion, diced
3 cloves garlic, finely chopped
2 bags (20 oz each) refrigerated shredded hash brown potatoes
3 cups shredded Cheddar cheese (12 oz)
2 cups sour cream
1 can (10 1/2 oz) condensed cream of mushroom soup
1/4 cup water
1/2 teaspoon pepper
1/4 teaspoon salt

Steps:

  • Spray 5-quart slow cooker with cooking spray.
  • In 8-inch skillet, melt butter over medium heat. Cook onion and garlic in butter, stirring frequently, 2 to 3 minutes or until translucent and soft.
  • In large bowl, stir onion mixture and remaining ingredients until well combined.
  • Place in slow cooker. Cover and cook on Low heat setting 3 hours; stir. Cover and cook on Low heat setting 2 to 3 hours longer or until center of casserole reaches at least 165°F and edges are bubbly. Stir.

Nutrition Facts : Calories 230, Carbohydrate 5 g, Cholesterol 55 mg, Fiber 2 g, Protein 9 g, SaturatedFat 10 g, ServingSize About 3/4 Cup, Sodium 510 mg, Sugar 2 g, TransFat 1/2 g

SLOW-COOKER HASH BROWN CASSEROLE



Slow-Cooker Hash Brown Casserole image

Provided by Katie Lee Biegel

Time 6h10m

Yield 6 to 8 servings

Number Of Ingredients 14

One 26-ounce package frozen hash browns, defrosted
1 cup diced ham
1 medium Vidalia or yellow onion, finely diced
1 medium red bell pepper, finely diced
2 cups shredded Cheddar
1 cup whole milk
1 cup sour cream
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
6 large eggs
One 8-ounce package cream cheese, cubed
2 scallions, thinly sliced
Ketchup and hot sauce, for serving

Steps:

  • Using paper towels or a clean kitchen towel, thoroughly squeeze the excess liquid from the defrosted hash browns. Mix the hash browns, ham, onion, bell pepper and 1 cup of the Cheddar together in a slow cooker.
  • Whisk together the milk, sour cream, salt, garlic powder, pepper and eggs in a medium bowl until blended. Stir in the cream cheese. Add the mixture to the slow cooker and stir to combine with the hash browns.
  • Cover and cook on low for 5 hours or high for 3 hours, then sprinkle with the remaining 1 cup Cheddar. Cover and continue to cook on high for an additional 1 hour.
  • Turn off the slow cooker, remove the lid and let the casserole rest for 30 minutes. Sprinkle with the scallions and serve with ketchup and hot sauce, as desired.

CHEESY HASHBROWN CASSEROLE



Cheesy Hashbrown Casserole image

Quick and easy side dish.

Provided by Sallie Arch

Categories     Side Dish     Potato Side Dish Recipes     Hash Brown Potato Recipes

Time 1h15m

Yield 16

Number Of Ingredients 10

2 (16 ounce) packages frozen cubed hash brown potatoes, thawed
2 (10.5 ounce) cans cream of chicken soup
1 (16 ounce) package shredded Cheddar cheese
1 pint sour cream
½ cup melted butter
½ cup finely chopped onion
1 teaspoon salt
½ teaspoon ground black pepper
1 sleeve buttery round crackers (such as Ritz®), crushed
½ cup melted butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a glass 9x13-inch baking pan.
  • Combine potatoes, cream of chicken soup, Cheddar cheese, sour cream, 1/2 cup melted butter, onion, salt, and pepper together in a bowl; spread into the prepared baking pan. Mix crushed crackers and 1/2 cup melted butter together in a bowl and sprinkle over potato mixture.
  • Bake in the preheated oven until bubbling and browned on top, 60 to 90 minutes.

Nutrition Facts : Calories 393.9 calories, Carbohydrate 18.8 g, Cholesterol 75.5 mg, Fat 31.3 g, Fiber 1 g, Protein 10.5 g, SaturatedFat 18 g, Sodium 737 mg, Sugar 1.1 g

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