Crock Pot Hash Brown Casserole
A warm, hearty casserole featuring creamy hash browns, savory cheese, and crispy bacon, all cooked to perfection in a slow cooker.
Ingredients
Main Ingredients
- 30 oz Frozen Hash Browns The star of the dish; they provide the right texture and flavor.
- 10.5 oz Cream of Chicken Soup Adds creaminess and enhances the flavor; can use a healthy or vegan option.
- 16 oz Sour Cream Provides a velvety mouthfeel; Greek yogurt is a lighter alternative.
- 2 cups Cheddar Cheese, shredded Provides cheesy goodness; substitutions can be made.
- 1 cup Bacon, cooked and crumbled Brings in smoky flavor; turkey bacon or mushrooms can also be used.
- 1 medium Onion, chopped Adds a savory note; can be omitted for simplicity.
- to taste Salt and Pepper Enhances the flavors.
Instructions
Preparation
- In a large bowl, mix the frozen hash browns, cream of chicken soup, sour cream, half of the shredded cheese, cooked bacon, and chopped onion. Season with salt and pepper.
- Lightly grease your crock pot and pour the mixture in. Spread it evenly.
- Add the remaining cheddar cheese on top for that gooey, melted layer.
- Cover and set your crock pot to low for 6-8 hours.
Serving
- Once cooked, give it a gentle stir before serving. Each scoop will be crispy on top and creamy beneath.
Notes
Consider adding chopped bell peppers or spinach for extra nutrition. For a spicy kick, sprinkle in jalapeños or cayenne. Adding whisked eggs transforms it into a breakfast casserole. Store leftovers in an airtight container in the fridge for up to three days or freeze portions for later.