Friday, November 11, 2011

Crock Pot Hash Brown Casserole
{Great Thanksgiving Side Dish}

This Hash Brown Casserole is a holiday must-have dish in our home. I don't know about you, but for me all those yummy side dishes gracing the holiday table have to be my absolute favorite.

I know the turkey is the star of the show, but it's side dishes all the way for me. I can't help myself it's the one time of the year that I can get all of my favorite sides at the same time.

I know this casserole isn't anything new, but I wanted to share this easy crock pot version with y'all. During the holidays there are so many side dishes to be made that you eventually run out of room in oven.

Why not let your crock pot do some of the work. Just toss all the ingredients inside and let it do it's magic for 4-5 hours. When it's done you will have a creamy dreamy hash brown casserole that everyone will love. This is my daughters absolute favorite dinner.

This casserole pairs perfectly with just about any kind of meat. As you can see by the photo above we had sausage on that particular night, but it's also great served with ham, turkey or pork. If you're worried about the calories you can substitute with light sour cream and a fat free soup to make this delicious casserole a bit lighter. Enjoy.





Crock Pot Hash Brown Casserole

Ingredients:
1 - 26 - 32 ounce bag frozen hash browns
1 - 8 oz container sour cream
1 - 10.5 oz can cream of chicken soup
1/4 - cup onion, chopped fine
1 1/2 - cups shredded cheddar cheese
1/2 - cup butter, melted
salt and pepper, to taste (about 1/4 teaspoon each)

Directions:
In a large bowl add the hash browns thawed or frozen, sour cream, soup, onion, shredded cheese and melted butter.

Mix to combine. Spoon hash brown mixture in a 4 quart slow cooker that has been sprayed with non stick spray.

Sprinkle salt and pepper on top cover, and cook on low for 4-5 hours or until done. The casserole should be crispy on the sides and bubbly throughout.

Oven Version: Place hash brown mixture into a lightly greased baking dish (9 x 13 x 2 in). This is optional but you can add a bit more cheese on top if you like. Bake at 350 degrees for 45 - 50 minutes. Let cool and serve.

Recipe yields:
8 servings




35 comments:

Becki's Whole Life said... #

I love this casserole and it really is still great lightened up like you suggested. Not only is the flavor great, but it's so easy because you don't have to cook the potatoes.

Kathy said... #

I just made this last night - it is delicious!

mandyloo said... #

This is known as Funeral Potatoes in our house! We LOVE it! I have never tried it in the crockpot and now we will ! THANK YOU!!!

Coleen said... #

What a great recipe. Thank you for sharing it. I can see this would be a life saver if last minute extra guests are coming.

Lisa@The Cutting Edge of Ordinary said... #

I am so making this for Thanksgiving. I was looking for a side that wouldn't have to go in the oven...and here it is! Thanks so much!

Wonky Girl said... #

Ha, ha- this one is new to me :)
My DH loves HB's for breaky so I'm gonna make this for his holidays off from work. It will make an easy breaky with sausages or bacon and eggs. Reheat left-overs each morning with a new meat.

Jessica said... #
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Jessica said... #
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Miss said... #

I'm not sure where the recipe is (maybe somewhere on this website, hee), I've only made it a couple of times. If you add a bit of Pepperidge (sp?) Farms cornbread stuffing crumbled up on top, it give it a bit of the crunch that you miss by not putting it in the oven :) Yum!

Michele said... #

That sounds delicious! And I'm sure the crockpot makes it so easy.

Mary said... #

These sound delicious. This is my first visit to your blog, so I took some extra time to browse through your earlier entries. I'm so glad I did that. I really like the food and recipes you share here and I'll definitely be back. I hope you have a great day. Blessings...Mary

Cheryl said... #

Looks really good and easy! I am thinking I will make it with tator tots, since that is what we have in the house.

Crafty Girl said... #

Do you think I can double, or even triple this recipe? I would love to make this for my family Thanksgiving, but 8 servings won't be anywhere near enough!

emily and jared larsen said... #

thanks for sharing this recipe. It's perfect and easy. Do you know if it makes a difference if it's raw shredded potatoes verses frozen? We have tons of potatoes I need to use up and I'm not sure if it would matter or not.
thanks so much!

JULIE said... #

THIS SOUNDS GREAT. WHAT DO YOU THINK THINK THE COOKING TIME WOULD BE IF I DOUBLED THE RECIPE?

Carolina Jackson said... #

My mom usually makes casserole every dinner. It is light and healthy, that is why we love it. Actually, we are thinking more of dishes to serve this coming Thanksgiving

jlray said... #

Yum! Eating this right now and it's gooood. :) I used tater tots instead of hashbrowns, though, because that's what I had.

Tina at Mommy's Kitchen said... #

I have never used fresh raw shredded potatoes in this recipe. I have only used frozen hash browns. Sorry, but I can't help on that one.

I am also not sure on the cooking time if you doubled it. I think if it was doubled I would just bake it in a oven safe dish instead of the crock pot.

Mrs. Piggy said... #

This casserole is great! I made it this week for an office pot luck and it was devoured super quick!

One simple way said... #

This was the first recipe I tried on your site and they were great, very similar to the recipe I had but yours was easier to prepare.

Anonymous said... #

We eat alot of potatoes in our home but using the crockpot would have been difficult for me- I'm away from the house for longer than 4 hours during the week. What would I do if I wanted to put it in the oven? How long and at what temp? Thanks for the help.

Tina @ Mommy's Kitchen said... #

Oven directions have been added to the post. Scroll to the bottom of the recipe.

Anonymous said... #

With all the heat we are having I tried this recipe in the crock pot and it was a HIT!!!! The whole family loved it, will be making this again soon!! Thanks!

tjengquist said... #

I'd like to double or even triple this recipe for either slow cooker- OR- oven. Can anyone give me an idea of suggested cooking time?

Melissa said... #

I have always made this in the oven & added French's Fried Onions to the recipe. About 5 minutes before I take it out of the oven I add more fried onions on top to add crunch. Would this also work in the crock pot?

Anonymous said... #

Just made this casserole for a potluck. I cooked & added jimmy deans mild sausage putting in the oven. can't wait to see how turns it out.

Anonymous said... #

This is a great recipe. I've actually been making something similar for years, but I use tater tots instead. It is wonderful!

Jan McCaig said... #

I have been making this for years. To kick it up a notch I will blend more than just cheddar cheese, such a Monterey Cheddar with JalapeƱo peppers. Short of time? I'll use Kraft TeX Mex blend shredded cheese. I also like to add bag of fresh/ real bacon bits giving that slight smoky taste

h. valentine said... #

Love this...I use french onion chip dip in place of sour cream and chopped onions. Nice change. Love your site. Thanks

Andrea said... #

Just a question... If I wanted to make this for breakfast would I need to cook sausage and add separately or could I add raw sausage while it cooks during the night?

Bobbi Cross said... #

I would cook the sausage first if it will have grease cooking off of it.
I make this every year for Christmas morning with diced ham for my family. I have to double recipe for the size of my family and they love this recipe for breakfast or dinner. Or without any meat as a side dish. Thanks for the crock pot version. Yum!

Scarlett said... #

I use the Ore Ida Potatoes O'Brien with the green peppers.

Anonymous said... #

Tripled (sort of) it for a baby shower, baked in oven then transferred to crockpot. Worked great! I tripled potatoes, doubled cream soup/sour cream/butter, add a bit of milk (since I had no more cream soup), and poure3d in a lot of cheese. Didn't measure, but it is very cheesy. Also a couple teaspoons of salt and a good shake of black pepper. I could eat plates of it. Thanks! -Amanda

Linda said... #

This sounds like the potato squares my husband's Aunt Pearl used to make at Christmas. It is wonderful.

charlena hathcoat said... #

I made this for Christmas last year, and everyone was raving about it. I even had a lady tell me her baby boy was really picky at what he ate and he loved my hash brown casserole. it makes you feel good when people like to eat your food.