The traditional hash brown casserole side dish is made even easier. Prepare ahead of time and start cooking when you need to. This dish is also great to take to parties.

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Recipe Summary

prep:
15 mins
cook:
4 hrs
total:
4 hrs 15 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, stir together the sour cream, cream of mushroom soup, cheese, onion, salt and pepper. Gradually mix in the hash browns until evenly coated.

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  • Coat the inside of a slow cooker with cooking spray or butter. Spoon the hashbrown mixture into the slow cooker. Cover, and cook on High for 1 1/2 hours, then reduce heat to Low, and cook for an additional 2 1/2 hours.

Nutrition Facts

198 calories; protein 6.5g 13% DV; carbohydrates 14.8g 5% DV; fat 16.2g 25% DV; cholesterol 30.3mg 10% DV; sodium 471.7mg 19% DV. Full Nutrition

Reviews (95)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/16/2008
This is a classic recipe everyone will love. I make mine a little different. Instead of cream of mushroom I use cream of chicken and instead of processed cheese I use cheddar. It's a must try that will become a tradition. Read More
(322)

Most helpful critical review

Rating: 3 stars
05/25/2008
I love this recipe but I have to omit a few things here. I don't use a slow-cooker because I find that the "casserole" turns soupy. Instead I bake it in a non-stick pan at 400 degrees for 45 minutes or longer. Also I had to experiment with a few cheeses to get the right texture - less grease. What works well for me is sharp cheddar. If you still use butter try something like I can't believe it's not butter. Less fat still enjoyable! Read More
(62)
122 Ratings
  • 5 star values: 70
  • 4 star values: 33
  • 3 star values: 13
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
06/16/2008
This is a classic recipe everyone will love. I make mine a little different. Instead of cream of mushroom I use cream of chicken and instead of processed cheese I use cheddar. It's a must try that will become a tradition. Read More
(322)
Rating: 5 stars
03/18/2008
This is a fantastic recipe. Very sinful and delicious. I recommend not only following the directions but using the right ingredients. It's pretty obnoxious to give a bad review based on your own inability to follow directions. Read More
(317)
Rating: 4 stars
12/26/2007
Very good! I gave this a 4 only because all of the cheese was a bit overwhelming. Next time I'll either add some meat to it and make it into a main dish or scale back on the sour cream. Read More
(98)
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Rating: 5 stars
10/01/2010
This was fantastic! I used a can of Cream of Chicken & Mushroom soup and I cooked the casserole for 6 hours on low so I could cook it overnight and have it for a breakfast potluck the next morning. I got so many compliments on it! Plus it was really easy to make which is always a plus in my book. =) Read More
(67)
Rating: 3 stars
05/25/2008
I love this recipe but I have to omit a few things here. I don't use a slow-cooker because I find that the "casserole" turns soupy. Instead I bake it in a non-stick pan at 400 degrees for 45 minutes or longer. Also I had to experiment with a few cheeses to get the right texture - less grease. What works well for me is sharp cheddar. If you still use butter try something like I can't believe it's not butter. Less fat still enjoyable! Read More
(62)
Rating: 4 stars
12/07/2008
Great quick receipe however I made a few changes to make it more healthy 2 whole fresh garlic cloves 32oz of Orta hashbrowns frozen 1 teaspoon paprika 1/2 cup of 2%milk instead of the two cans of soup two 6oz packages of 1. fresh graded cheeder cheese 1 mozzerela and instead substituted mushroom soup to a homemade substitute: Ingredients: 1 tablespoon butter 3 tablespoons all-purpose flour 1/2 cup low sodium chicken or veg broth 1/2 cup low-fat or fat free milk salt and pepper 1 stalk of celery or 1/2 cup of fresh mushrooms. It taste which made this dish scrumptous! Let it sit after 5 hrs of slow cooking then let if sit out for about an hour to firm up and served. Read More
(58)
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Rating: 5 stars
09/30/2008
I served this at a potluck...I used fresh shredded potatoes. This was a big hit! Read More
(45)
Rating: 5 stars
09/22/2008
This is a great quick casserole when you don't have time to put together a whole lot of ingredients together.I like it the way it is. Thank you! Read More
(36)
Rating: 5 stars
03/22/2010
I don't like onions cooked or raw so instead of sour cream and onion I use french onion dip. You get the creamy onion taste without the the tears of chopped onion. Read More
(31)