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Crockpot Hash Brown Casserole

A cheesy and savory Crockpot Hash Brown Casserole is perfect for brunch. This casserole is made from scratch -- you won't find cream of condensed soups in this recipe! Refrigerated hash browns are tossed with a creamy mushroom and onion base and lots of cheese. Top the casserole with cooked and chopped bacon and fresh chives!
Course Breakfast
Cuisine American
Keyword Crockpot Hashbrown Casserole
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 6 -8 as a side
Calories 445kcal
Cost $6.89


  • 6 tablespoons (85g) unsalted butter
  • 1 cup (125g) finely diced yellow onion
  • 1/2 cup (40g) finely diced mushrooms (I use baby bella)
  • 3 cloves finely minced garlic
  • 1 teaspoon EACH: garlic powder, onion powder
  • 2 teaspoons EACH: chicken bouillon powder, dried parsley
  • 1/4 teaspoon dried thyme
  • Fine sea salt and freshly cracked pepper
  • 1/3 cup (43g) white, all-purpose flour
  • 1 and 1/2 cups (375g) whole milk
  • 1 and 1/2 cups (355g) chicken broth
  • 1 and 1/2 teaspoons Dijon mustard
  • 1 cup (240g) sour cream
  • 2 packages refrigerated shredded hashbrowns (each package is 20 oz; 567g)
  • 3 cups (290g) freshly shredded sharp Cheddar cheese
  • Optional toppings: 7 slices cooked and chopped bacon, fresh chives


  • PREP: Spray a large slow cooker (I use a 6-quart crockpot) with nonstick spray. Set aside.
  • MUSHROOMS AND ONION: In a large and deep skillet, over medium heat, add the butter. As the butter is melting down, add in the finely diced onion and finely diced mushrooms. Sauté, stirring frequently, until tender, about 5-7 minutes. Reduce the heat if anything is burning.
  • GARLIC AND SEASONINGS: To the skillet, add in the minced garlic, garlic powder, onion powder, dried parsley, dried thyme, and salt and pepper to taste (I add in 1 teaspoon of salt and 1/2 teaspoon pepper, but add to preference -- depending on how salty the chicken broth you is, use 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.
  • MILK AND BROTH: Gradually, while whisking constantly, add in the milk, cooking until thickened. Continue in the same manner with the chicken broth. Reduce the heat and simmer until thickened. Stir in the Dijon mustard.
  • SOUR CREAM AND HASH BROWNS: Remove from heat and stir in the sour cream. Pour this creamy mixture into the base of the prepared slow cooker. Add both bags of hash browns and the freshly grated Cheddar cheese (See Note 1). Stir everything together and press into one even layer (Quickly wipe down the edges of the crockpot to avoid burning).
  • COOK: Place a few sheets of paper towel in between the lid and the crockpot (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 (I add the crockpot base -- mine is oven safe) in the oven and broil for 2-3 minutes to get a crispier top and edges). Taste casserole and adjust seasonings -- add more salt and pepper as needed.
  • TOP AND ENJOY: Garnish the casserole with toppings of your choice such as cooked and chopped bacon, thinly sliced chives, etc.


Note 1: Freshly grated cheese is preferred over packaged cheese (which has a tendency to get greasy and not melt as well). This casserole is very cheesy -- you may want less cheese (2 cups). Alternatively, you can use two types of cheese such as 2 cups Cheddar and 1 cup Parmesan.
Note 2: Watch carefully depending your slow cooker -- if you have a really hot one it may be done sooner and a cooler one may take longer. Each applicance is different. Mine typically takes about 2 hours and 20 minutes.


Serving: 8as a side | Calories: 445kcal | Carbohydrates: 27.1g | Protein: 17.9g | Fat: 29.9g | Cholesterol: 83.8mg | Sodium: 581.2mg | Fiber: 1.7g | Sugar: 3.8g