This cheesy slow cooker hash brown casserole is perfect for potlucks or brunches. I especially like that I can quickly make it the day before in the crockpot and then put it in the fridge overnight.

In the morning, I take it out of the fridge, plug it in, and turn it on which frees me up to make the rest of the items for the brunch. We have a large family so I have developed a fair amount of easy breakfast recipes for large families or groups over the years and this one fits that perfectly.

I’ve actually been making this recipe since the 90s (yes, I am that old!) and it’s one of those tried and true ones that many of my friends now make too because every time I’ve brought it with me to a potluck, I get asked for the recipe. I had always made it in the oven but I was recently planning a brunch where I needed both my top and bottom oven for other dishes so I tried making it in the slow cooker. It worked wonderfully!

If you really want to save time, you can make this as a freezer meal (make several at one time) and put them in large resealable freezer bags. Take the air out before sealing and freeze flat. On the day you want to make this, thaw the bag. If you forget to take it out ahead of time, you can put the bag in a sink full of room temperature water for 20 minutes to thaw. Dump the bag contents into the crockpot to cook.

Slow-Cooker Hash Brown Casserole Recipe:

1/2 cup butter, melted
10.5 oz. can cream of mushroom soup
1 large onion, chopped
1 1/4 cup shredded cheddar cheese*
pepper to taste
1 kg frozen hash browns

*Note: you can also try this recipe with a variety of other cheeses. I often use a combination of cheddar and jalapeño jack cheese to give it some extra kick.

In a large bowl, mix together the cream of mushroom soup, melted butter, onion, shredded cheese, and pepper. Once that is well combined, stir in the frozen hash browns.

Pour the entire mixture into a greased crockpot. Cook on high for 2-3 hours or on low for 4 hours. I find that crock pots really vary in their cooking time so the time will depend on your particular crockpot. This recipe is pretty fail-proof though.

Serve this slow cooker hash brown casserole as a breakfast side dish. I like to top mine with hot sauce but that’s just a personal preference.

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Slow-Cooker Hash Brown Casserole Recipe

This cheesy slow cooker hash brown casserole is perfect for potlucks or brunches. I especially like that I can quickly make it the day before in the crockpot and then put it in the fridge overnight.

Course: Main Course

Keyword: casserole, hash brown

: 679 kcal

Ingredients

• 1/2 cup butter melted
• 10.5 oz. can cream of mushroom soup
• 1 large onion chopped
• 1 1/4 cup shredded cheddar cheese*
• pepper to taste
• 1 kg frozen hash browns

Recipe Notes

If you really want to save time, you can make this as a freezer meal (make several at one time) and put them in large resealable freezer bags. Take the air out before sealing and freeze flat. On the day you want to make this, thaw the bag. If you forget to take it out ahead of time, you can put the bag in a sink full of room temperature water for 20 minutes to thaw. Dump the bag contents into the crockpot to cook. *Note: you can also try this recipe with a variety of other cheeses. I often use a combination of cheddar and jalapeño jack cheese to give it some extra kick.