Skip to Content
Menu
  • Save
  • Pinterest
  • Email
  • Facebook
  • Print

Best-Ever Slow-Cooker Cheesy Hash Brown Casserole

Corey Valley
Created January 10, 2017
Creamy, cheesy and easy, these slow-cooker hash browns never disappoint.
Slow-Cooker Cheesy Hash Brown Potato Casserole prepared recipe

My slow cooker gets a workout during the summer months, but that doesn’t mean it goes into hibernation when the cold weather comes. Oh, heck no! Chilly weather calls for hot soups and stews and comforting casseroles—recipes that the slow cooker is truly meant for. This Slow-Cooker Cheesy Hash Brown Casserole (also commonly known as Funeral Potatoes) is one of those recipes! It’s incredibly easy, and is a perfect, hearty side during the winter months. The only problem? It’s so good, it’s hard to eat just one serving. Here’s how to make it! 

First, spray a 5-quart slow cooker with cooking spray. Then, over medium-high heat, cook diced onion and chopped garlic in some melted butter until translucent and soft (about 2-3 minutes).

slow-cooker-cheesy-hash-brown-casserole_01

Next, in a large bowl, mix together the onions and garlic with hash brown potatoes, shredded cheese, sour cream, cream of mushroom soup, salt and pepper. Stir until well-combined.

slow-cooker-cheesy-hash-brown-casserole_02

Finally, place the mixture into the prepared slow cooker, cover and cook on low for 5 to 6 hours. It’s really that easy!

slow-cooker-cheesy-hash-brown-casserole_03

In the rare case you have any leftovers, you can serve these taters with some scrambled eggs for breakfast the next morning!

Ingredients

    • 1tablespoon butter
    • 1small onion, diced
    • 3cloves garlic, finely chopped
    • 2bags (20 oz each) refrigerated shredded hash brown potatoes
    • 3cups shredded Cheddar cheese (12 oz)
    • 2cups sour cream
    • 1can (10 1/2 oz) condensed cream of mushroom soup
    • 1/4cup water
    • 1/2teaspoon pepper
    • 1/4teaspoon salt

Directions

  • 1Spray 5-quart slow cooker with cooking spray.
  • 2In 8-inch skillet, melt butter over medium heat. Cook onion and garlic in butter, stirring frequently, 2 to 3 minutes or until translucent and soft.
  • 3In large bowl, stir onion mixture and remaining ingredients until well combined.
  • 4Place in slow cooker. Cover and cook on Low heat setting 3 hours; stir. Cover and cook on Low heat setting 2 to 3 hours longer or until center of casserole reaches at least 165°F and edges are bubbly. Stir.

View Recipe Page