Brunch-ready Crockpot Hash Brown Casserole. No canned soup. Creamy mushroom and onion base, refrigerated hash browns, plenty of cheese, plus bacon and chives.
author’s note
The No Oven Needed Brunch Hero!
If you’ve ever hosted before, you know that oven space is a touchy subject. When I was in charge of hosting Christmas Eve brunch, I knew I needed to get creative with oven space.
A few weeks out, I started testing alternative ways to cook some of the dishes and still keep them warm. The crockpot is always the answer, so I got to work testing this Crockpot Hash Brown Casserole.
This is truly the best hash brown casserole out there. It’s so flavorful, the potatoes are perfectly tender, and it’s all creamy and comforting.
Crockpot Hash Brown Casserole Ingredients
- Butter: Use unsalted to control salt.
- Onion: Adds flavor and texture; dice small so it spreads evenly.
- Mushrooms: Any kind works; baby bella or cremini are my go-tos.
- Seasonings: Taste and add more at the end if needed.
- Flour: All-purpose flour to thicken the base.
- Chicken broth: Boosts flavor and seasons the base.
- Milk: Whole is thickest and creamiest; 1% or 2% works; skip skim or milk alternatives.
- Sour cream: Any fat level works, though full-fat is creamiest.
- Dijon mustard: Adds nice depth. This is different from yellow mustard.
- Hash browns: Use fresh, refrigerated hash browns (not frozen); Simply Potatoes works great.
- Extra-sharp Cheddar cheese: Freshly grated melts best into the casserole.
Featured Comment
“This is a keeper!! Wonderful flavor, especially with crisp cooked bacon on top and parmesan plus cheddar. It makes a big amount for a crowd too. Best of all was NO canned soup!”
– Jen
Adding Protein To This Casserole
I love topping this casserole with freshly cooked, chopped bacon. To make Crockpot Hash Brown Casserole a full meal, add a protein like bacon, or stir in chopped ham or sausage. For best results, use smoked, diced ham and/or sausage. If using raw sausage, brown it first before adding it to the crockpot.
Garnish
Since this is a rich and cheesy casserole, herbs cut the richness and add a fresh flavor. We love fresh chives or freshly chopped parsley. Fresh thyme would also pair nicely.
More Delicious Brunch Recipes:
Breakfast
Quiche Lorraine
Pancakes And Waffles
Blueberry Pancake Recipe
Eggs And Potatoes
Breakfast Potatoes
Eggs And Potatoes
Scrambled Eggs
Crockpot Hash Brown Casserole
Equipment
- 6-quart Crock-Pot 6-quart
Ingredients
- Cooking spray
- 6 tablespoons unsalted butter
- 1 cup finely diced yellow onion
- 1/2 cup diced mushrooms I use baby bella
- 3 cloves finely minced garlic
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons chicken bouillon powder
- 2 teaspoons dried parsley
- 1/4 teaspoon dried thyme
- Salt and pepper
- 1/3 cup all-purpose flour
- 1-1/2 cups whole milk
- 1-1/2 cups chicken broth
- 1-1/2 teaspoons Dijon-style mustard
- 1 cup sour cream
- 2 (20-ounce) packages refrigerated shredded hash browns
- 3 cups freshly shredded sharp Cheddar cheese
- 7 slices cooked and chopped bacon optional topping
- Fresh chives optional topping
Instructions
- Spray a large slow cooker (I use a 6-quart one) with cooking spray. Set aside.
- Add the butter to a large, deep skillet set to medium heat. As butter is melting, add finely diced onion and finely diced mushrooms. Sauté, stirring frequently, until tender, about 5–7 minutes. Reduce heat if anything is burning.
- To the skillet, add minced garlic, garlic powder, onion powder, chicken bouillon powder, dried parsley, dried thyme, and salt and pepper to taste. (I add 1 teaspoon salt and 1/2 teaspoon pepper, but add to preference—depending on how salty the chicken broth is, you may want less.) Stir and cook until fragrant, about 1 minute. Sprinkle in the flour and whisk until a thick dough forms. Cook for about 1 minute to eliminate the raw flour taste.
- Gradually, while whisking constantly, add in the milk, cooking until thickened. Continue in the same manner with the chicken broth. Reduce heat and simmer until thickened. Stir in Dijon mustard.
- Remove from heat and stir in sour cream. Pour this creamy mixture into the base of the prepared slow cooker. Add hash browns and freshly shredded Cheddar (see note 1). Stir everything together and press into an even layer. (Quickly wipe down the edges of the Crock-Pot to avoid burning.)
- Place a few sheets of paper towel between the lid and the Crock-Pot (this helps gather steam and liquid to keep the casserole from getting soggy). Cook on high for 2–3 hours (see note 2). Remove the lid, and if desired, place the casserole base in the oven and broil for 2–3 minutes to get a crispier top and edges. (Only do this if your Crock-Pot is oven safe!) Taste the casserole and adjust seasonings—add more salt and pepper as needed.
- Garnish the casserole with toppings of your choice such as cooked and chopped bacon, thinly sliced chives, etc.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a keeper!! Wonderful flavor, especially with crisp cooked bacon on top and parmesan plus cheddar. It makes a big amount for a crowd too. Best of all was NO canned soup!
Yay! So thrilled to hear this! Thanks Jen!
Chelsea!! I made this recipe today and it is SO delicious!! This is next level cheesy potatoes!! (Haha I’m also from Utah, so we can say funeral potatoes, right?) This is my new favorite breakfast casserole! I served link sausages with it and will definitely do the bacon next time. Thank you for this really great recipe! ♥️
Haha, yes—we can definitely call them funeral potatoes! That’s what they were always called for me too. Sounds delish, and I’m so thrilled this was a hit! Thanks, Lorie!
Could we bake for 1 hour at 350 instead? Also, can we sub greek yogurt instead of the sour cream?
Hey Alana, I haven’t tested this method yet, but subbing the greek yogurt for sour cream should work great!
I have done this with greek yogurt and it worked out great!
Delish! So happy to hear this! Thanks Deborah!
If I double the recipe, how much more time does it need before it is done? Doubling the time seems way too long.
I haven’t tested this recipe doubled yet, so I can’t say for sure how it would turn out!
Where does the chicken bouillon get added to the recipe? Excited to try it!
It’s added with the other seasonings, I just updated the recipe! Thanks for your comment! Let me know what you think! 🙂
Would I be able to make the base the night before and add the potatoes to the base and cook the day of a party? I need to make a hashbrown casserole for work and I don’t want to be up at the crack of dawn. ????
I think that would work great! I’d add the potatoes just before cooking so they don’t brown 🙂
Thank you! I can’t wait to try this casserole.
Hope you love it!
Amelia, I was like you not wanting to be up at the crack of dawn so I made the base the night before and refrigerated it. Also fried up bacon the night before. Then just assembled and cooked it the next day about 3 hours before serving. It came out great!