"The traditional hash brown casserole side dish is made even easier. Prepare ahead of time and start cooking when you need to. This dish is also great to take to parties." — Gena Rowan
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1 (10.75 ounce) can
condensed cream of mushroom soup, undiluted
shredded processed cheese
1 (32 ounce) package
frozen hash brown potatoes, thawed
This is a classic recipe everyone will love. I make mine a little different. Instead of cream of mushroom, I use cream of chicken and instead of processed cheese I use cheddar. It's a must try that will become a tradition.
I love this recipe, but I have to omit a few things here. I don't use a slow-cooker, because I find that the "casserole" turns soupy. Instead, I bake it in a non-stick pan at 400 degrees for 45 minutes or longer. Also, I had to experiment with a few cheeses to get the right texture - less grease. What works well for me is sharp cheddar. If you still use butter, try something like I can't believe it's not butter. Less fat, still enjoyable!
This is a fantastic recipe. Very sinful and delicious. I recommend not only following the directions but using the right ingredients. It's pretty obnoxious to give a bad review based on your own inability to follow directions.
Very good! I gave this a 4 only because all of the cheese was a bit overwhelming. Next time I'll either add some meat to it and make it into a main dish or scale back on the sour cream.
I served this at a potluck...I used fresh shredded potatoes. This was a big hit!
Great quick receipe, however I made a few changes to make it more healthy,2 whole fresh garlic cloves, 32oz of Orta hashbrowns frozen,1 teaspoon paprika 1/2 cup of 2%milk, instead of the two cans of soup, two 6oz packages of 1. fresh graded cheeder cheese 1 mozzerela, and instead substituted mushroom soup to a homemade substitute: Ingredients:
1 tablespoon butter
3 tablespoons all-purpose flour
1/2 cup low sodium chicken or veg broth
1/2 cup low-fat or fat free milk
salt and pepper, 1 stalk of celery or 1/2 cup of fresh mushrooms. It taste which made this dish scrumptous ! Let it sit after 5 hrs of slow cooking, then let if sit out for about an hour to firm up and served.
This was fantastic! I used a can of Cream of Chicken & Mushroom soup, and I cooked the casserole for 6 hours on low so I could cook it overnight and have it for a breakfast potluck the next morning. I got so many compliments on it! Plus, it was really easy to make, which is always a plus in my book. =)
This is a great quick casserole, when you don't have time to put together a whole lot of ingredients together.I like it the way it is. Thank you!
* Percent Daily Values are based on a 2,000 calorie diet.
Hash Brown Casserole for the Slow Cooker
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 146
This creamy potato casserole with a crispy crust is great for brunch or dinner.
This casserole is everything you love about breakfast in one dish.
This hearty casserole is meaty, cheesy, and so delicious.