Slow Cooker Hash Brown Casserole
User Reviews
5
Slow Cooker Hash Brown Casserole
Description
The Slow Cooker Hash Brown Casserole starts with a mix of shredded frozen hash browns, ham, sour cream, chicken soup, onions, sharp cheddar, and black pepper combined and slowly cooked over a couple of hours. This slow cooking softens the potatoes and melts the cheese, blending the savory ham and creamy base into a rich, hearty casserole. The final touch is a crunchy cornflake and butter topping added midway through the cooking process, which crisps on top in the residual heat. This layering offers contrast between the soft, creamy interior and the crisp, golden topping.
Cooked in a slow cooker, this dish frees up oven space and reduces active cooking time, making it suitable for busy days or gatherings. It pairs well as a side or can stand as a filling brunch or breakfast casserole. The ham adds protein, and the sharp cheddar gives a distinct tangy flavor that complements the mild potatoes.
Leftover casserole can be refrigerated for several days or frozen for longer storage. Fresh potatoes can substitute frozen by pre-boiling them briefly before use. Additionally, sautéed bell peppers or mushrooms can be mixed in to add vegetables, or the casserole can be baked in an oven if you prefer a quicker cook time.
Ingredients
- 1 (10.75-ounce) can cream of chicken soup, (we used 98% fat free)
- 8 ounces sour cream light
- 16 ounces hash brown potatoes, shredded and frozen
- 8 ounces ham diced
- 8 ounces cheddar cheese cubed, sharp
- ¼ cup onion chopped
- ¼ teaspoon black pepper
- 1 cup cornflakes
- 2 tablespoon butter melted
Instructions
- Spray a slow cooker with cooking spray.
- In a large bowl combine chicken soup, sour cream, hash browns, ham, cheese, onions, and black pepper. Stir to combine.
- Pour into slow cooker and cook on LOW for 2 hours and 30 minutes.
- In a small bowl, mix Corn Flake cereal and butter. Toss to combine and pour over casserole, in slow cooker.
- Cover and cook an additional 30 minutes.
Notes
- Leftovers keep well refrigerated for 3-4 days and freeze for up to 2 months.
- To use fresh potatoes, peel and shred Russet potatoes, briefly boil, drain, and add to the slow cooker.
- For extra veggies, add sautéed bell peppers, garlic, mushrooms, or milder options like spinach, broccoli, cauliflower, or corn.
- If short on time, thaw hashbrowns and bake in a 375°F oven for about 30 minutes, then add the cornflake topping and bake another 10-15 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 17g | 6% |
| Protein | 16g | 32% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 72mg | 24% |
| Sodium | 866mg | 36% |
| Potassium | 342mg | 7% |
| Sugar | 1g | 2% |
| Vitamin A | 680IU | 14% |
| Vitamin C | 6mg | 7% |
| Calcium | 249mg | 25% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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