Slow Cooker Hash Brown Casserole

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 crock pot and then put it in the fridge overnight.


  • 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 crock pot 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.