Slow Cooker Cheesy Hash Brown Potato Casserole

This recipe is a crowd-pleaser. Make it for your family during the week if you want leftovers or for any holiday celebration. I personally love to serve it at Easter time. It’s great to bring to gatherings because it doesn’t take up any oven space. Otherwise known as funeral potatoes, slow cooker cheesy hash brown potato casserole is a classic dish for a reason.

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Directions:

Step 1: Spray the slow cooker with non-stick spray.

Step 2: In a large bowl, mix together the sour cream, cream of mushroom soup, minced onion, black pepper, cheddar cheese, and melted butter.

Step 3: (If needed) Bang the bag of hash browns against the counter to loosen and separate the shreds – you don’t want a big chunk of frozen hash browns. Sometimes I will open the bag and shake out the hash browns that have been separated, fold over the top of the bag, and continue to smash it against the counter until all the hash browns have been separated.

Step 4: Pour the hash browns into the large bowl and combine with the sour cream mixture.

Step 5: Tip the bowl into the slow cooker and scoop everything in. Cook on high for 2-3 hours, stirring halfway.

Step 6: Add the Corn Flakes to a plastic bag and crush however you see fit. I just use my hands and squeeze but you could use a rolling pin, press down with the bottom of a measuring cup, etc. The size you crush the Corn Flakes into is a personal preference and doesn’t need to be perfectly uniform.

Step 7: Melt 2 tablespoons of butter in a small frying pan. Once melted, add the crushed Corn Flakes and stir the mixture continuously for about 3 minutes to make a crunchy topping.

Add the topping and enjoy!

Slow Cooker Cheesy Hash Brown Casserole

A great, easy recipe to make for holidays or brunch and it only takes about two hours in the slow cooker!

Ingredients

16 oz sour cream
1 (10.5) oz can cream of mushroom soup
1 tbsp dried minced onion
¼ tsp black pepper
½ c butter (melted)
2 c shredded cheddar cheese
30 oz bag frozen shredded hash browns

Topping

2 tbsp butter
2 c Corn Flakes

Instructions

Spray the slow cooker with non-stick spray.
In a large bowl, mix the sour cream, cream of mushroom soup, minced onion, black pepper, 1/2 c melted butter, and cheddar cheese.
Add the frozen shredded hash browns and stir.
You may need to bang the bag against the counter a few times if the hash browns are frozen into one big clump to loosen them up.
Pour the hash brown mixture into the slow cooker, cover, and cook on high for 2-3 hours, stirring halfway through.

Topping

In a sealed plastic bag, crush the Corn Flakes in whatever manner you choose.
I just use my hands but others prefer to use a rolling pin.
Melt 2 tbsp butter in a small saucepan, add the crushed Corn Flakes, and cook on medium-low heat, stirring continuously for about 3 minutes to make a crunchy topping to add at the very end.