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Hash Brown Casserole for the Slow Cooker

Gena Rowan

"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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Ingredients

4 h 15 m servings 198 cals
Original recipe yields 16 servings

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Directions

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  • Prep

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  1. 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.
  2. 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.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Nutrition Facts


Per Serving: 198 calories; 16.2 g fat; 14.8 g carbohydrates; 6.5 g protein; 30 mg cholesterol; 472 mg sodium. Full nutrition

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Reviews

Read all reviews 75
  1. 93 Ratings

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Most helpful positive review

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 t...

Most helpful critical review

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 ...

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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 t...

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...

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.

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 mor...

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 can...

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 ...

I served this at a potluck...I used fresh shredded potatoes. This was a big hit!

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!

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.