How do I make crockpot cheesy potato casserole from frozen hash browns?

Start by spraying a 6-quart crockpot with nonstick spray. In a bowl, whisk together one can of cream of chicken soup, ½ cup milk, and ½ cup sour cream. Add a 30-ounce bag of frozen hash browns (break them up in the bag), 1 cup chopped onions, and 1 cup shredded cheddar cheese. Stir to combine and pour into the crockpot. Top with another cup of cheese. Cook on low for 4-5 hours or on high for 2-3 hours until the potatoes are tender and creamy.

Can I use fresh potatoes instead of frozen hash browns in this casserole?

Yes, fresh shredded potatoes work well and can provide a slightly different texture. To prepare, peel and shred about 4-5 medium potatoes, then rinse and dry them to remove excess starch before adding to the crockpot mixture. Cooking times remain similar, but check doneness by poking with a fork after 4 hours on low.

What are some good vegetarian substitutes for cream of chicken soup in this recipe?

Cream of celery soup or cream of mushroom soup are excellent vegetarian alternatives that maintain the creamy texture. You can also make your own creamy base by combining vegetable broth with sour cream and a little flour or cornstarch to thicken. Adjust seasonings as needed to boost flavor.

How should I adjust cooking time when making a double batch of cheesy potato casserole?

When doubling the recipe, expect longer cooking times—typically 5-7 hours on low or 3-4 hours on high—since the thicker mixture takes longer to heat through. Stir the casserole halfway through cooking to promote even warming and prevent potatoes from sticking to the sides.

What extras can I add to crockpot cheesy potato casserole to make it a complete meal?

Adding cooked proteins such as shredded chicken, browned ground beef, or sausage can turn this side dish into a main meal. You can also include diced green chilis, bell peppers, or cooked bacon for extra flavor and texture. Mix these ingredients in before cooking for best results.

Crockpot Cheesy Potato Casserole Recipe For Comfort Food

Ingredients

– 28 ounces frozen shredded or diced hash brown potatoes

– 10.5 ounces cream of chicken soup (or cream of celery as a substitute)

– 1 cup milk

– ½ chopped onion (optional)

– 2 cups shredded cheddar cheese

– 8 ounces sour cream

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Instructions

1-Spray the 6-quart crock pot with nonstick spray to prevent sticking.

2-Break up the 28 ounces of frozen potatoes in the bag for even cooking.

3-In a medium bowl, whisk together the 10.5 ounces cream of chicken soup, 1 cup milk, and 8 ounces sour cream until smooth.

4-Gently stir in the potatoes, ½ chopped onion (if using), and 1 cup shredded cheddar cheese. Avoid mashing the potatoes.

5-Pour the mixture into the prepared crock pot.

6-Top with the remaining 1 cup shredded cheddar cheese.

7-Cover and cook on low for 4 to 5 hours or high for 2 to 3 hours, until potatoes are tender.

8-Serve warm and enjoy the cheesy goodness.

Notes

🍽️ Use fresh potatoes as an alternative to frozen for a different texture.
🥩 Add cooked meats like ham or bacon, or vegetables like broccoli to enhance flavor and nutrition.
🔄 Double the recipe for larger groups and stir halfway through cooking for even heat distribution.

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 4 hours 30 minutes
Category: Side Dish
Method: Slow Cooking
Cuisine: American
Diet: Gluten-Free

Nutrition

Serving Size: 1 serving
Calories: 274 kcal
Sugar: 3 g
Sodium: 440 mg
Fat: 17 g
Saturated Fat: 9 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 1 g
Protein: 10 g
Cholesterol: 40 mg