Crockpot Hash Brown Casserole is perfect for brunch. No cream of condensed soups here! Refrigerated hash browns mix with a creamy mushroom-onion base and lots of cheese. Top with cooked bacon and fresh chives!
Pair this casserole with some other brunch favorites like Homemade Crepes, this Ham and Cheese Quiche, or this country breakfast Egg Skillet.
Crockpot Hash Brown Casserole
This cheesy hash brown casserole is perfect for breakfast, brunch, or as a holiday side dish. It pairs wonderfully with ham or turkey and is ideal for saving oven space, as it cooks in the slow cooker.
Unlike many recipes that use canned soups, this one features a homemade creamy base, adding freshness and flavor without any questionable ingredients. Making the sauce is similar to making gravy and worth the extra effort.
Crockpot Hash Brown Casserole Ingredients
- Butter: I use unsalted butter so I can perfectly control the amount of salt that goes into this casserole.
- Onion: The onion adds loads of flavor and texture, so dice it into small pieces so it will be well distributed in the casserole.
- Mushrooms: Any variety works, and I prefer baby bella or cremini mushrooms.
- Seasonings: The seasonings make this casserole! I use dried parsley, thyme, chicken bouillon powder, onion powder, garlic powder, and a good amount of salt and pepper. Potatoes need a lot of salt and pepper to boost the flavor. Add more at the end if needed to really enhance the flavor.
- Flour: White, all-purpose flour will thicken this creamy base.
- Chicken broth: This adds more flavor and seasoning to the base.
- Milk: I use whole milk for a thicker and creamier base, but 1% or 2% will also work. I don’t recommend a milk alternative or skim milk.
- Sour cream: Low-fat, fat-free, or regular — any works. Obviously, full-fat sour cream is going to be the creamiest, but we’ve tried all different kinds and there isn’t too much of a noticeable difference.
- Dijon mustard: It adds a nice depth of flavor to the casserole.
- Hash browns: I recommend fresh, refrigerated hash browns (as opposed to frozen) for this casserole. I use Simply Potatoes® hash browns (not sponsored).
- Extra- sharp Cheddar cheese: Freshly grated cheese is best since it melts better into the casserole.
Adding Protein To This Casserole
I love topping this casserole with freshly cooked, chopped bacon. To make Crockpot Hash Brown Casserole a full meal, add a protein like bacon, or stir in chopped ham or sausage. For best results, use smoked, diced ham and/or sausage. If using raw sausage, brown it first before adding it to the crockpot.
Garnish
Since this is a rich and cheesy casserole, herbs cut the richness and add a fresh flavor. We love fresh chives or freshly chopped parsley. Fresh thyme would also pair nicely.
More Delicious Brunch Recipes
- Quiche Lorraine onion, bacon, and cheese quiche
- Homemade Pancakes reader favorite!
- One-pan Breakfast Potatoes and Bacon
- Healthy Breakfast Cookies with peanut butter chips
- Strawberry Scones made with Greek yogurt
Crockpot Hash Brown Casserole
Crockpot Hash Brown Casserole is perfect for brunch. No cream of condensed soups here! Refrigerated hash browns mix with a creamy mushroom-onion base and lots of cheese. Top with cooked bacon and fresh chives!
Ingredients
- 6 tablespoons unsalted butter
- 1 cup finely diced yellow onion
- 1/2 cup finely diced mushrooms (I use baby bella)
- 3 cloves finely minced garlic
- 1 teaspoon EACH: garlic powder, onion powder
- 2 teaspoons EACH: chicken bouillon powder, dried parsley
- 1/4 teaspoon dried thyme
- Fine sea salt and freshly cracked pepper
- 1/3 cup white, all-purpose flour
- 1 and 1/2 cups whole milk
- 1 and 1/2 cups chicken broth
- 1 and 1/2 teaspoons Dijon mustard
- 1 cup sour cream
- 2 packages refrigerated shredded hashbrowns (each package is 20 oz)
- 3 cups freshly shredded sharp Cheddar cheese
- Optional toppings: 7 slices cooked and chopped bacon, fresh chives
Instructions
- PREP: Spray a large slow cooker (I use a 6-quart pan) with nonstick spray. Set aside.
- MUSHROOMS AND ONION: Add the butter to a large and deep skillet set to medium heat. As the butter is melting down, add in the finely diced onion and finely diced mushrooms. Sauté, stirring frequently, until tender, about 5-7 minutes. Reduce the heat if anything is burning.
- GARLIC AND SEASONINGS: To the skillet, add the minced garlic, garlic powder, onion powder, chicken bouillon powder, dried parsley, dried thyme, and salt and pepper to taste. (I add in 1 teaspoon of salt and 1/2 teaspoon pepper, but add to preference — depending on how salty the chicken broth is, you may want less.) Stir and cook until fragrant, about 1 minute. Sprinkle in the flour and whisk until a thick dough forms. Cook for about 1 minute to eliminate the raw flour taste.
- MILK AND BROTH: Gradually, while whisking constantly, add in the milk, cooking until thickened. Continue in the same manner with the chicken broth. Reduce the heat and simmer until thickened. Stir in the Dijon mustard.
- SOUR CREAM AND HASH BROWNS: Remove from heat and stir in the sour cream. Pour this creamy mixture into the base of the prepared slow cooker. Add both bags of hash browns and the freshly grated Cheddar cheese (See Note 1). Stir everything together and press into one even layer (Quickly wipe down the edges of the crockpot to avoid burning).
- COOK: Place a few sheets of paper towel in between the lid and the crockpot (this helps gather steam and liquid to keep the casserole from getting soggy). Cook on high for 2-3 hours (See Note 2). Remove the lid and if desired, place the casserole base in the oven and broil for 2-3 minutes to get a crispier top and edges. ( Only do this if your cooker crock is oven safe!) Taste the casserole and adjust seasonings — add more salt and pepper as needed.
- TOP AND ENJOY: Garnish the casserole with toppings of your choice such as cooked and chopped bacon, thinly sliced chives, etc.
Recipe Notes
Note 1: Cheese: Freshly grated cheese is preferred over packaged cheese (which has a tendency to get greasy and not melt as well). This casserole is very cheesy — you may want less cheese (if so, reduce to 2 cups). Alternatively, you can use two types of cheese such as 2 cups Cheddar and 1 cup Parmesan.
Note 2: Cooking time: Watch carefully, depending on your slow cooker. If you have a really hot one it may be done sooner and a cooler one may take longer. Each appliance is different. Mine typically takes about 2 hours and 20 minutes.
Nutrition
Serving: 8as a side | Calories: 1273kcal | Carbohydrates: 88g | Protein: 39g | Fat: 86g | Saturated Fat: 39g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 24g | Trans Fat: 0.5g | Cholesterol: 182mg | Sodium: 1692mg | Potassium: 1412mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1910IU | Vitamin C: 28mg | Calcium: 997mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Took this to a brunch this past Saturday – it was a hit! Mine was a bit creamier than the pictures and had a little burning on sides of my crockpot – but it still tasted good! I didn’t add bacon to it but had bacon as a topping for those that wanted bacon. Great breakfast recipe that does not include eggs. If making for myself would probably add bacon and or sausage crumbles directly into pot.
So happy to hear this was such a huge hit! 🙂 And for some reason my pictures make a lot of the creamy goodness disappear, but yes it is supposed to be super creamy! 🙂 Thanks for the comment!
This looks great, might be going on the menu this weekend since we’re going to have some visitors. May I ask what kind of crock pot you have that has a programmable delay? I’ve looked and looked for this feature but never seem to find it.
Hi Diana! Sounds great, I hope you all love this!! Here’s the set it and forget it crockpot I recommend: https://www.hamiltonbeach.com/programmable-slow-cookers-set-n-forget-6-qt-programmable-slow-cooker-with-spoonlid-33967.html
Very good recipe. Thank you for sharing.
Yeah I think that should work great!! I’d try 350 degrees for like 30-35 minutes. Really not sure on exactly how long though since I’ve never tried it in the oven so just keep a close eye on it 🙂
Thanks, will let u know how it goes. Doing it tomorrow morning.
Awesome! Look forward to hearing how it worked out 🙂
You had me at…NO cream of whatever soup! I hate cream of soups, just my taste buds fault. So I continually hunt for crock pot recipes that do not use them, or come up with my own ideas for substitutes. This recipe is right up my alley, thanks and bless your heart.
Sister From the South,
LindY G
You are so sweet Lindy! So glad you found this recipe and I hope you love it 🙂
How hearty, comforting and delicious. What a perfect recipe
Yay for crockpot recipes! Bring em on! 🙂 This hasbrown casserole looks fantastic!
I have a weak spot for hash brown casseroles, they just scream comfort to me. This looks delish Chelsea! And I’m so with you on the freshly shredded cheese…always.
I would have to grate the potatoes myself but I wouldn’t mind because I really want to try this. It sounds like it would make good packed lunches too.
This looks so delicious, Chelsea! I love summer, but I also love the food that comes with fall, like this casserole. Can’t wait to try it!