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I always looked forward to Sunday dinner when we were younger. I am sure my mom spent hours in the kitchen every Sunday making our amazing meal! One of our favorite side dishes was the Cheesy Hash Brown Potato Casserole (better known as Funeral Potatoes). I decided to make my life a little easier, that I would try them in my slow cooker! They were so simple and made the perfect side dish!
Slow Cooker Cheesy Hash Brown Casserole Recipe
Slow Cooker Cheesy Hash Brown Casserole Recipe is one of our favorite side dishes. So simple to make and so delicious!
Serving
Ingredients
- 2 cups sour cream
- 10.75 ounces condensed cream of mushroom soup, 1 can
- 2 cups shredded cheddar cheese
- ½ cup onion, chopped
- ½ teaspoon salt
- ½ teaspoon pepper
- 32 ounces Shredded Hash browns, 1 package
Instructions
- Spray slow cooker with nonstick cooking spray.
- In a large bowl, combine all ingredients making sure hash browns are evenly coated.
- Pour mixture into slow cooker, cover and cook on low for 5-6 hours, or until hash browns are cooked through and onions are soft.
Notes
- You can dump them in frozen. You may need to hit them against the counter a few times to break them up if they are in one big frozen chunk. 🙂
Nutrition
Calories: 276 kcal · Carbohydrates: 20 g · Protein: 10 g · Fat: 18 g · Saturated Fat: 11 g · Cholesterol: 49 mg · Sodium: 530 mg · Potassium: 397 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 514 IU · Vitamin C: 8 mg · Calcium: 226 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
I love slow cooker recipes and this definitely looks like a winner!
Happy Blogging!
Happy Valley Chow
Yay for my slow cooker! I especially love it in the hot summer months when I dread turning on the stove. This looks wonderful.
Are these frozen hash browns?
I’ve made this many times and it’s always a hit. It can also become a main dish with the addition of a pound of browned, crumbled ground beef stirred into the mixture before cooking. I’ve made it for breakfast by stirring in a pound of browned, crumbled sausage and some finely chopped bell pepper. For this, I turn it on at night before I go to bed. Also, if you have leftovers, it makes great potato soup with the addition of some chicken broth or milk and some cornstarch for thickener.
Yes! So easy!
Yummy and creamy! These sound perfect for a church potluck. We’re featuring crockpot dishes tomorrow on Sarurday Dishes with Hammock Tracks and Call Me PMc. Hope you can bring this by.
http://Www.tumbleweedcontessa.com/blog.
Linda
http://Www.tumbleweedcontessa.com
Should you thaw the potatoes before mixing or cook them frozen?
You can dump them in frozen. You may need to hit them against the counter a few times to break them up if they are in one big frozen chunk. 🙂
Hi- Love your site, ladies!!! I am guessing it would be possible to crank it up to high on the crock pot and get these beauties ready in about 3 hours??? Also, what size crock would I use?
Thanks! Kristy
Can I double this recipe?
This recipe can be doubled but it won’t fit in one slow cooker. You will need to divide it into 2 slow cookers.
Is there a make from scratch cream of mushroom soup recipe That could be used?
If your family doesn’t like can of mushroom what is a good alternative? Is this like funeral potatos?
So similar to funeral potatoes. You could use cream of chicken soup to replace cream of mushroom.
I make mine using 1 can of cream of mushroom soup and 1 can of cream of onion soup. The extra soup makes them creamier and not as dry. If you like, you can omit the onion if you use the onion soup.
I think it’s best to thaw the potatoes. If they are still frozen, they will freeze the other ingredients all together.
Hi Linda. Sounds delicious. Thanks for sharing a variation for this recipe. It’s fun to change it up a little for more delicious flavors.