This cheesy slow-cooker casserole is one of the best side dishes ever. It’s perfect for potlucks, parties, or a family brunch.
This dish only requires a few ingredients and is easy to throw together.
- 32 ounce diced hash browns frozen
- 1 small onion diced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon granulated garlic
- 1 cup mayonnaise
- 10.5 ounce can cream of chicken soup
- 8 ounce cream cheese
- 3 cups cheddar cheese shredded (reserve ½ cup)
- Combine. In a 6-quart slow cooker insert, add the frozen diced hash browns. Add in the rest of the ingredients and mix thoroughly. Sprinkle the top with the reserved ½ cup of cheese.
- Cook. Cook on low for 4 hours, or until the potatoes are tender and the edges are bubbly. Garnish with fresh chopped parsley and serve.
Table of contents
❤️ Why you’ll love this recipe
- Filling and delicious. Cheesy and creamy, these hash browns are a favorite among kids and adults.
- Easy to make. This dish only requires a few ingredients and is easy to throw together.
- Great for a crowd. This recipe makes a lot, so it’s perfect for feeding a large group.
This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.
You’ll need the following for this cheesy hashbrown casserole:
- frozen diced hash browns
- black pepper
- garlic powder
- cream of chicken soup
- cream cheese
- shredded cheddar cheese
- 6-quart slow cooker
Step One: Combine
Add the frozen diced hash browns to a slow cooker insert. Then add the rest of the ingredients.
Step Two: Mix thoroughly
Mix the potatoes and creamy ingredients together, along with the cheese (Except what you’ve saved for topping.) Sprinkle the top with the reserved ½ cup of cheese.
Step three: Cook
Cook the potatoes on low for 4 hours, or until they are tender and the edges are bubbly. Top your dish with fresh chopped parsley and serve.
🥫 Storage instructions
Leftovers will keep quite well in the fridge in an airtight container for 3 days. Unfortunately, it does not freeze well.
Yes, of course. The cooking time will stay the same. But frozen and pre-chopped is so convenient and allows. you to just throw everything in the slow cooker.
Nope. It doesn’t stick too much at all.
So many ways! Try adding onion powder and cayenne, and switching the cheese for a Mexican blend. You can also add crushed corn flakes to the cheese for a crispy top.
👩🏻🍳 Expert tips
- Don’t substitute low-fat cream cheese or mayo. Use the good stuff!
- If you like sharp cheddar cheese, it’s fine to top the dish with it, but mild or medium does better mixed in with the potatoes.
- Keep this recipe in mind for times you’re low on oven space.
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🍽 Serve it with
Perfect for anything from a brunch with friends to Christmas dinner, this goes with just about anything. Here are some of our favorite serving ideas: