This Crockpot Cheesy Potato Casserole is the ultimate comfort food! It combines creamy potatoes, rich cheese, and a sprinkle of seasonings, all slow-cooked to perfection.
Who doesn’t love a dish that practically makes itself? I love throwing everything in the crockpot and letting it do the work! It’s like a warm hug on a plate. 😊
Key Ingredients & Substitutions
Hash Brown Potatoes: Frozen is best for convenience, but you could use fresh grated potatoes if you prefer. Just be sure to soak and dry them to remove excess starch. I’ve found frozen saves time while still giving great texture!
Cream of Chicken Soup: This adds creaminess and flavor. For a vegetarian version, opt for cream of mushroom soup. You could also make your own using a roux and broth if you’re feeling adventurous!
Sour Cream: This contributes to the tangy flavor and creaminess. If you need a dairy-free option, try using cashew cream or a nut-based yogurt.
Cheddar Cheese: Sharp cheddar gives the best flavor. Feel free to mix in other cheeses like mozzarella or pepper jack for extra flavor. I love adding a bit of pepper jack for a spicy kick!
Onion: The onion adds flavor but can be left out if you’re not a fan. Alternatively, use onion powder as a milder substitute!
How Do I Get the Perfect Texture When Cooking in a Crockpot?
Cooking in a crockpot is a bit of an art, especially for textures. For this casserole, the key is how you prepare and layer the ingredients. Here’s how to ensure it turns out perfectly:
- Thaw your frozen hash browns completely. This helps them cook evenly.
- Mix ingredients thoroughly to prevent clumping and ensure even cooking.
- Cook on low. High heat can overcook the potatoes, leading to a mushy texture.
- Avoid lifting the lid too much. Each time you do, heat escapes and cooking time increases.
- Adding cheese toward the end keeps it melty and prevents it from becoming rubbery.
By following these tips, you’ll end up with a creamy, cheesy casserole that’s sure to be a hit at your dinner table!
Crockpot Cheesy Potato Casserole
Ingredients You’ll Need:
- 2 (32 oz) bags frozen hash brown potatoes, thawed
- 1 (10.5 oz) can cream of chicken soup (or cream of mushroom for vegetarian option)
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 2 cups shredded sharp cheddar cheese (divided)
- 1/2 cup chopped onion (optional)
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Fresh parsley or chives for garnish (optional)
How Much Time Will You Need?
This delightful casserole takes about 15 minutes to prepare and then cooks in the crockpot for 4 to 6 hours on low. So, you can set it and forget it while it cooks to cheesy perfection!
Step-by-Step Instructions:
1. Prepare Your Crockpot:
Start by spraying the inside of your crockpot with non-stick cooking spray or lightly greasing it with butter. This helps prevent sticking and makes serving easier.
2. Mix the Ingredients:
In a large mixing bowl, combine the thawed hash browns, cream of chicken soup, sour cream, melted butter, 1 ½ cups of shredded cheddar cheese, chopped onion (if using), garlic powder, salt, and pepper. Stir everything together until it’s well mixed and all the ingredients are combined.
3. Add to the Crockpot:
Transfer the potato mixture into your crockpot and spread it out evenly. This ensures that all the veggies and cheese get nice and cozy during cooking.
4. Cook It Up:
Cover the crockpot and cook on low for about 4 to 6 hours. Check in on it occasionally; it’s done when the potatoes are tender and bubbly hot.
5. Add the Cheese Layer:
About 30 minutes before you plan to serve, sprinkle the remaining ½ cup of shredded cheddar cheese over the top of the casserole. Cover it again and let the cheese melt into gooey perfection!
6. Optional Golden Top:
If you like a slightly crisp, golden top, you can carefully transfer your casserole to an oven-safe dish after slow cooking and broil it for 2-3 minutes. Just keep a close eye on it so it doesn’t burn!
7. Garnish and Serve:
Before serving, consider garnishing with fresh parsley or chopped chives for a pop of color and flavor. Then, scoop out warm portions, serve hot, and enjoy the creamy, cheesy goodness!
This recipe yields a rich, creamy, and cheesy potato casserole with tender hash browns—it’s perfect for family gatherings, potlucks, or simply a cozy meal at home!
Can I Use Fresh Potatoes Instead of Frozen Hash Browns?
Yes, you can use fresh potatoes! Just make sure to peel and grate them, then soak in water for about 30 minutes to remove excess starch. Drain well before mixing with the other ingredients.
How Can I Make This Recipe Dairy-Free?
To make a dairy-free version, substitute the sour cream with a plant-based yogurt and use dairy-free cheese alternatives. You can also replace butter with coconut oil or a vegan butter spread.
Can I Prepare This Dish in Advance?
Absolutely! You can assemble all the ingredients the night before, then cover and refrigerate. In the morning, just pop it into the crockpot and cook as directed. This saves you time on busy days!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in the microwave or oven until heated through. You might want to add a splash of milk to bring back some creaminess.