Ingredients for Crockpot Hashbrown Casserole
At our house, the combination of cheddar cheese, sour cream, and cream of chicken and celery soup make this crockpot potato casserole deliciously cheesy and creamy. I always top with crispy bacon and cheese, and every bite will burst with heavenly, savory flavor! Plus, cooking potatoes in the crockpot leaves more oven space when preparing any holiday dinner! My kids would be happy if I made this recipe every single day!
Frozen Hash Browns: An easy hack to avoid hours of grating! You can use shredded fresh potatoes if you prefer, though; simply rinse and dry the potatoes before using. Onion: Adds a sweet and earthy element to the dish. “Cream of” Soups: I used a combination of cream of celery and cream of chicken soup to make this casserole super creamy and flavorful. Sour Cream: Adds richness and a delightful tangy flavor to the casserole. Greek yogurt also works here. Cheese: Cheddar cheese is the classic choice for this casserole. Bacon: Adds a pop of salty and umami flavor. I like bacon, but pancetta would also be delish!
Variations to Try
To change up the flavor a bit, I have found that you can use cream of mushroom soup in place of the cream of celery. For a vegetarian casserole, swap the cream of chicken for cream of celery or cream of mushroom and leave out the bacon. You could even add diced peppers or green chilis to give your crockpot potato casserole a delicious, spicy kick!
How to Store and Reheat
Store leftover crockpot potato casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the crockpot on “keep warm” or in a 350°F oven for 15-20 minutes.
How to Freeze
Freeze crockpot hashbrown casserole tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
While you could add cooked chicken, ground beef, or sausage to this crockpot hashbrown casserole to make it a more flavorful and complete meal, I prefer to serve it as a flavorful side dish! It’s great with Easter ham or Christmas beef tenderloin!
Notes from the Test Kitchen
If you don’t have a crockpot, don’t fret. I tried this recipe in the oven, and it totally works! Simply mix the ingredients and place them in a large baking dish. Bake in the oven at 350°F for around 30-40 minutes. If the top starts to brown, you can cover it with some foil.
How to Make Crockpot Potato Casserole Step by Step
Prep the Potatoes: Take 30 ounces (1 package) of hashbrowns out of the freezer and let them sit for 10-12 minutes to soften. Spray your crockpot with nonstick spray, then add the partially thawed hashbrowns, ½ of a diced onion, 10.5 ounces (1 can) of cream of celery soup, 10.5 ounces (1 can) of cream of chicken soup, 2 cups of sour cream, 1 cup of shredded cheddar cheese, and ½ teaspoon of ground black pepper to the crockpot. Stir well to combine. Cook the Potatoes: Cover and cook on low for 4-5 hours until the potatoes are tender. Fry the Bacon: While the potatoes cook, fry 4 slices of chopped bacon in a pan until crisp. Remove from the pan and place on a paper towel-lined plate. Top with Cheese: Top with the remaining 1 cup of cheese, cover, and cook for another 10-15 minutes until the cheese is melted. Serve the Casserole: Top with the cooked bacon, optional 1 tablespoon of chives, and enjoy!
More Potato Recipes To Try
Ham and Potato Casserole Twice Baked Potatoes Home Fries Easy Mashed Potatoes Smashed Potatoes Fried Mashed Potato Balls Sausage and Potato Casserole Crockpot Potatoes (2 Ways) Loaded Scalloped Potatoes
