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Hashbrown Casserole

recipe at a glance
Rating: 5/5 5 stars
10 reviews
4 comments

ready in: 2-5 hrs
serves/makes:   8
  

recipe id: 22264
cook method: crock pot

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ingredients

32 ounces hash brown potatoes
1 can Cheddar cheese soup
1 can cream of mushroom soup
1 cup sour cream
1/2 cup butter

directions

Put hash browns in crock pot. Mix soups and sour cream together. Pour over hash browns. Cut up butter and stir into hash browns. Cook on low for 4 to 6 hours, stirring occasionally.

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supersalad

nutrition

465 calories, 34 grams fat, 37 grams carbohydrates, 6 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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ratings & reviews



number of 5 star votes on this recipe
990%
number of 4 star votes on this recipe
110%
number of 3 star votes on this recipe
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number of 2 star votes on this recipe
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number of 1 star votes on this recipe
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number of unrated comments on this recipe4



Guest at CDKitchen.com



REVIEW: recipe rating
Let's just call this what it is, a hashbrown heart attack waiting to happen. But it will be a delicious way to go! As noted previously, this bad boy is RICH RICH RICH but you can't stop eating it. My sister practically licked the crock pot clean.



Guest at CDKitchen.com



REVIEW: recipe rating
Good but rich. Almost too rich. Maybe I'm just not used to eating food this rich. My kids seemed to really love it though. I probably won't make it very often because it is kinda calorie heavy.



Guest at CDKitchen.com



REVIEW: recipe rating
Seems like people have some unanswered questions about this recipe. I make this all the time so I'll chime in. First, I don't fully thaw the hashbrowns, I let them sit on the counter while I'm getting everything ready so they are kind partially thawed. Works just fine. Second, use the regular cans of soup. You aren't making soup you're making a casserole so don't use the big cans. I also only had half the butter called for because even though it adds to the richness we really don't need to be eating all that butter! Everyone loves this recipe so if you have a picky group I highly recommend it.



Guest at CDKitchen.com
Jan 3, 2013

Audrey
COMMENT:
What size cans do you use? The big family cans or the small ones? Thanks.



Guest at CDKitchen.com



REVIEW: recipe rating
I made this today for the church brunch. Choose it because we have several ladies who can't eat spicy things and a few vegetarians. I used cubed potatoes and deleted the butter. I added a bit of shredded cheddar cheese on top for color. I mixed everything up last night and put in fridge. This morning I baked at 350degrees for 1 hour. It looked a little soupy. I packed it up in my thermal casserole carrier thinking I'd baked a little longer at church. However once I got there the cheese on top had melted and the sauce had set. It was so yummy. I only got a small spoonful as I cleaned up! The ladies I was thinking of when I choose this dish all LOVED it! I'll add something crunchy on top next time --
French's onions or crumbled corn flakes.



Guest at CDKitchen.com
Jan 7, 2011

bg
COMMENT:
do cubed hashbrowns or shredded hashbrowns work the best?



Guest at CDKitchen.com
Sep 28, 2010

LJ
COMMENT:
QUESTION PLEASE! Do you use frozen hashbrowns in the crockpot or thaw them first? Thanks, can't wait to try this for an up coming Baby Shower.



Guest at CDKitchen.com
Apr 2, 2010

mscajun
COMMENT:
HELP!! i'd like to make this for Easter brunch for church. if i double the recipe how long do i have to cook it in the crockpot?

CDKitchen Note: You should probably allow at least one additional hour, but it really will all depend on how your specific crockpot heats (certain models heat differently).



Guest at CDKitchen.com



REVIEW: recipe rating
I make this everytime we have pot lucks at work and EVERYBODY LOVES it. I also only use a half stick of butter and I add onions. I've made it with ham bits and bacon bits as well. Very easy and yummy.



Guest at CDKitchen.com



REVIEW: recipe rating
This recipe is fantastic...very tasty! I made it for a brunch and everyone commented on how great it was. I would recommend using only half of the butter that is called for (or less). I ended up doubling the recipe and only used half the butter. Also, I used Healthy Request Cream of Mushroom and fat free sour cream and it still was so delicious....just fewer grams of fat and less calories!