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 Recipe
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.
Made with real potatoes and low sodium stock. I cooked in the oven for 45 minutes until potatoes were soft then popped into my crockpot to keep warm. Absolutely delicious!
So glad it was a hit 🙂 Thanks Laura!
Hi, I can imagine what the finished product may look like, but sometimes I’m totally blind…is there a photo of the way it looks once it is cooked?? It sounds delish but the final photos is usually how I know if I want to try a new recipe! 🙂 Thank you in advance!!!
Hey Alexis, the first photo is a finished photo 🙂
This sounds delicious! I love all kinds of casseroles, but especially ones with potato. I think adding some diced green & red pepper would add a bit of color to this one.
Yay! Can’t wait for you to try!! Those subs do sound delicious! Let me know what you think! Thanks:)
I love love love this recipe! It’s always a hit for me. I forgot to get sour cream. Any idea if I can forgo it or what I can use as a substitute?
Where does the sour cream you have listed as an ingredient come into play?
Anna, it comes in step 5, if you have any other questions let me know. I hope you enjoy this 🙂
Would love to try this! I’m looking for potato recipes as I have a 5 gallon bucket of garden potatoes that need to be used….I can shred them myself in the food processor, but about how many cups of potatoes do you think I would need for this recipe? Thanks!
Going to try this tomorrow, can I triple the recipe as written for a large group?
I hope you love it! I’m not sure a crockpot could handle three times this recipe, but if you separated it into 2 crockpots it should be fine 🙂
I saw your recipe posted on BROWN EYED BAKER,,,,so decided to check it out.
I really like that you don’t have any “canned” soups in it. I am making this next time
I have family staying over….OR maybe before that cause it looks/sounds delicious!
Thank you so much Char! 🙂 I hope it is a huge hit with everyone! 🙂
Could I use frozen shredded hash browns for this recipe? It really sounds and looks good.
Thanks.
I haven’t tried frozen, but I don’t see why they wouldn’t work if you let them thaw a bit before adding! I hope you enjoy 🙂
How many people will 1 pkg of potatoes feed??
As a side, about 6-8