Cheesy Hash Brown Casserole
This slow cooker cheesy hash brown casserole combines frozen hash browns, cream of chicken soup, French onion dip, and sharp cheddar for a creamy, comforting side dish ready in just 2 hours.
⚡Slow Cooker
This slow cooker cheesy hash brown casserole combines frozen hash browns, cream of chicken soup, French onion dip, and sharp cheddar for a creamy, comforting side dish ready in just 2 hours.
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Add the frozen shredded hash browns to the slow cooker.
Add the cream of chicken soup, French onion dip, and heavy whipping cream.
Top with the shredded sharp cheddar cheese and sliced butter.
Season with onion powder, garlic powder, salt, and black pepper.
Cover and cook on HIGH for 1 hour.
After 1 hour, stir everything together to combine.
Add a splash of chicken broth to keep the mixture moist and stir again.
Cover, turn the slow cooker to LOW, and cook for 1 more hour until hot and bubbly.
Serve warm and enjoy.
Refrigerate covered leftovers for up to 4 days; reheat on LOW in the slow cooker or microwave until warmed through, adding broth if needed to restore creaminess.
slow cooker
Yes. Assemble all ingredients in the slow cooker insert, cover, and refrigerate up to 24 hours. Add chicken broth as directed in step 7, then cook on HIGH for 1 hour and LOW for 1 hour.
Sour cream mixed with caramelized onions, or a combination of sour cream and beef broth with onion powder work well as replacements.
The casserole is done when the mixture is hot and bubbly around the edges after cooking on LOW for 1 hour. Hash browns should be tender and cheese fully melted.
Frozen hash browns are recommended as written. Fresh shredded potatoes will release excess moisture and may result in a watery casserole.
Refrigerate covered for up to 4 days. Reheat on LOW in the slow cooker or microwave until warmed through, adding a splash of broth if it has dried out.
