Crockpot Hash Brown Casserole

5 from 13 votes

Crockpot Hash Brown Casserole is a cheesy, comforting brunch favorite—no canned soup needed! Hash browns mix with a creamy mushroom-onion base, then get topped with crispy bacon and fresh chives.

Prep Time10

Cook Time3

Total Time3 10

Course: Breakfast, Brunch

Cuisine: American

Keyword: Crockpot Hashbrown Casserole

Servings: as a side

Author: Chelsea Lords

Cost: $6.89

Equipment

Crock-Pot 6-quart
Large skillet

Ingredients

Cooking spray
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 garlic powder
1 teaspoon onion powder
2 teaspoons chicken bouillon powder
2 teaspoons dried parsley
1/4 teaspoon dried thyme
Salt and pepper
1/3 cup all-purpose flour
1-1/2 cups whole milk
1-1/2 cups chicken broth
1-1/2 teaspoons Dijon-style mustard
1 cup sour cream
2 (20-ounce) packages refrigerated shredded hashbrowns
3 cups freshly shredded sharp Cheddar cheese
7 slices cooked and chopped bacon optional topping
Fresh chives optional topping

US - Metric

Instructions

Spray a large slow cooker (I use a 6-quart one) with cooking spray. Set aside.
Add the butter to a large, deep skillet set to medium heat. As butter is melting, add finely diced onion and finely diced mushrooms. Sauté, stirring frequently, until tender, about 5–7 minutes. Reduce heat if anything is burning.
To the skillet, add minced garlic, garlic powder, onion powder, chicken bouillon powder, dried parsley, dried thyme, and salt and pepper to taste. (I add 1 teaspoon 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.
Gradually, while whisking constantly, add in the milk, cooking until thickened. Continue in the same manner with the chicken broth. Reduce heat and simmer until thickened. Stir in Dijon mustard.
Remove from heat and stir in sour cream. Pour this creamy mixture into the base of the prepared slow cooker. Add hash browns and freshly shredded Cheddar (see note 1). Stir everything together and press into an even layer. (Quickly wipe down the edges of the Crock-Pot to avoid burning.)
Place a few sheets of paper towel between the lid and the Crock-Pot (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 Crock-Pot is oven safe!) Taste the casserole and adjust seasonings—add more salt and pepper as needed.
Garnish the casserole with toppings of your choice such as cooked and chopped bacon, thinly sliced chives, etc.

Notes

Note 1: Freshly shredded 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 (if so, reduce to 2 cups). You can also use 2 types of cheese such as 2 cups Cheddar and 1 cup Parmesan.

Note 2: Keep an eye on your slow cooker—cook times vary. Mine takes about 2 hours and 20 minutes, but yours may be faster or slower.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through. For best texture, reheat in the oven at 350°F to help crisp up the top. Freezing isn’t recommended, as the potatoes can become mushy.

Nutrition