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Crockpot Hashbrown Casserole

Crockpot Hashbrown Casserole Recipe

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 8 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 30 oz frozen shredded hashbrowns
  • 1 (10.5 oz) can cream of chicken soup
  • 1 cup sour cream
  • 2 cups shredded sharp cheddar cheese
  • ½ cup finely chopped yellow onion
  • ¼ cup unsalted butter, melted
  • 1 tsp kosher salt
  • ½ tsp garlic powder
  • ½ tsp black pepper
  • 2 cups crushed cornflakes
  • 2 tbsp unsalted butter, melted (for the topping)

Method
 

  1. Stir together cream of chicken soup, sour cream, 1 cup of cheese, onion, ¼ cup melted butter, salt, garlic powder, and pepper until smooth.
  2. Fold in the frozen hashbrowns until every shred is coated.
  3. Grease a 6-quart slow cooker and spread the mixture into an even layer.
  4. Cover and cook on low for 4 hours, then sprinkle with the remaining cheese. Toss cornflakes with 2 tbsp melted butter and scatter on top. Cook uncovered on high for 15 to 20 minutes until golden.
  5. Let the casserole rest 5 minutes, then scoop onto plates and serve hot with fresh chives if you like.

Notes

If your slow cooker runs hot, start checking for doneness 30 minutes early. The casserole is ready when the edges bubble and the center is steaming hot throughout.