This cheesy hashbrown casserole is crazy easy. Not only can you get all the ingredients together in under five minutes, they're cooked in a crockpot too!
32 ounces hash brown potatoes
1 can (10 ounce size) Cheddar cheese soup
1 can (10 ounce size) cream of mushroom soup
1 cup sour cream
1/2 cup butter
Place the hash browns in a large bowl.
Combine the cheese soup, mushroom soup, and sour cream until blended. Add to the hash browns.
Cut the butter into bits. Stir into the hash browns.
Place the hash brown mixture in a crock pot. Cover the crock pot and cook on low for 4-6 hours, stirring a couple of times during the cooking time.
Alternately, you can bake this in a 9x13 dish at 350 degrees F for one hour.
Serve the cheesy hash brown potato casserole hot.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
reviews & comments
November 28, 2013
Ended up baking this in the oven in the morning then reheating in the microwave just before serving for dinner. It was quite good.
October 27, 2013
This was perfectly done in the crock pot for 4 1/2 hours. Very rich and tasty. I did sautee the onions before adding them but that was the only change.
October 24, 2013
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.
October 11, 2013
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.
July 24, 2013
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.
July 17, 2013
Potato comfort food.
What size cans do you use? The big family cans or the small ones? Thanks.
September 9, 2012
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.
June 16, 2011
I like to make things ahead of time when we go camping or at least things i can throw together quickly and relax for the day. These yummy spuds definitely fill the bill. To add a twist, try using the O'Brien potatoes with red and green diced peppers. If you like a little spice use Mexican velveeta or add some diced jalapeno pepper. these are super easy to make and super delicious!! Tried and true.
do cubed hashbrowns or shredded hashbrowns work the best?
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.
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?
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).
December 17, 2009
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.
March 30, 2008
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!
December 6, 2007
Simple recipe, simply delicious! Reheats very well, too.
November 15, 2007
This is so easy and so good. My family loves it and at Holiday time it is nice to have something that doesn't go in the oven.
December 18, 2006
This is great in the slow cooker or crock pot. It stays warm during your pot luck. We loved it. My husband's office asked if I would make it again!
October 26, 2004
This was quick and easy. I made it for our Church and everyone complimented. My Pastor's wife said it tasted like Cracker barrell. Not bad for it being so easy.