Crockpot Hashbrown Casserole (NO cream of soups)
Try this Crockpot Hashbrown Casserole recipe, or contribute your own.
Try this Crockpot Hashbrown Casserole recipe, or contribute your own.
- 3 tablespoons butter
- 1/4 teaspoon garlic powder
- 3 tablespoons flour
- 1/4 cup finely chopped mushrooms
- 1/4 cup finely chopped yellow onion
- 1 cup milk i used 1%
- 1/2 cup sour cream i used reduced-fat
- 1 package (20 ounces) simply potatoes shredded hashbrowns
- 3/4-1 cup freshly shredded sharp cheddar cheese
- salt and pepper (i used about 1 tsp. salt and a he
- optional toppings: cooked and chopped bacon fresh parsley
- Carbohydrate 5.38802207989104 g
- Cholesterol 20.8578125112798 mg
- Fat 7.47962729559234 g
- Fiber 0.011549999554952 g
- Protein 0.502521875383124 g
- Saturated Fat 4.71788750247041 g
- Serving Size 1 1 -8 as a side (26g)
- Sodium 46.7840833558381 mg
- Sugar 5.37647208033609 g
- Trans Fat 0.491888958581161 g
- Calories 89 calories
Step-by-step
- In a small saucepan over medium heat, melt the butter.
- Add in the chopped mushrooms and onion and saute until tender.
- Add in the garlic powder.
- Briskly whisk in the flour until a thick dough forms.
- Cook for about 1 minute.
- Very slowly add in the milk whisking constantly until thickened.
- Reduce the heat to low and allow to simmer and thicken.
- Remove from heat and stir in the sour cream.
- Spray a large slow cooker (I used a 6-quart crockpot) with nonstick spray.
- Pour in the creamy base.
- Top with the whole package of hashbrowns and the shredded cheddar cheese (I like to use freshly shredded as the packaged tends to get a bit greasy).
- If you like an extra cheesy casserole use a full cup, otherwise use just 3/4 a cup.
- Add salt and pepper and stir everything together.
- Cover and cook on high for 2-3 hours.
- Remove the lid and allow to cook another 30 minutes to an hour to get crispier on top.
- Just watch these times carefully depending your slow cooker -- if you have a really hot one it may be done sooner and a cooler one will take longer. Each crockpot is so different!
- Top with toppings of your choice such as cooked and chopped bacon, chopped parsley, additional seasonings, etc.
My Go-To Crockpot Hashbrown Casserole
As a busy working mom, time is my most precious commodity. Weeknights are a whirlwind of homework help, soccer practice, and the ever-present struggle to get a healthy and delicious meal on the table. That's why I've become obsessed with slow cooker recipes – they're my secret weapon for stress-free dinners. This Crockpot Hashbrown Casserole is a perfect example. It’s incredibly easy, surprisingly flavorful, and completely customizable to whatever I have on hand. Forget the boxed cream of mushroom soup – this recipe delivers a rich, creamy texture without any of the artificial ingredients.
The best part? This casserole is incredibly versatile. I often adapt it based on what’s in my fridge. Sometimes I add leftover cooked chicken or ground sausage for extra protein. Other times, I experiment with different cheeses, like Monterey Jack or a blend of sharp cheddar and pepper jack. The possibilities are endless! And, let's be honest, the crispy, golden-brown top is absolutely irresistible. It's the kind of dish that brings everyone to the table happy and satisfied. It's a comfort food classic that feels effortlessly elegant.
Why this recipe works:
- Simplicity: Minimal chopping and prep work make this a weeknight hero.
- Flavor: Homemade creamy sauce trumps any canned soup.
- Customizability: Add your favorite veggies, meats, or cheeses.
- Make-Ahead Convenience: Prep the casserole in the morning and let it cook while you're at work.
- Crowd-Pleaser: This dish always receives rave reviews from family and friends.
Beyond the basics:
This recipe is a blank canvas. Feel free to experiment with different additions:
- Meats: Cooked bacon, sausage, ham, or shredded rotisserie chicken all add great flavor and protein.
- Veggies: Diced bell peppers, onions, or even some sautéed spinach would be a delicious addition.
- Herbs and Spices: A dash of paprika, garlic powder, or even some fresh herbs like thyme or rosemary can elevate the flavor profile.
- Cheese variations: Experiment with different cheeses like Gruyere, Monterey Jack, or even a Mexican cheese blend.
- Toppings: A sprinkle of breadcrumbs or crushed potato chips on top before the final cooking adds a delightful crunch.
Serving Suggestions:
This casserole is a fantastic side dish, but it also holds its own as a hearty main course. I often serve it with a simple green salad or some roasted vegetables. It pairs exceptionally well with grilled chicken or pork chops. Leftovers are equally delicious reheated, and even better the next day!
Tips for Success:
- Use freshly shredded cheese whenever possible; pre-shredded cheese often contains cellulose which can affect the texture.
- Don't overcook the hashbrowns; you want them tender but not mushy.
- Adjust the cooking time depending on your slow cooker; every appliance is different.
- Allow the casserole to rest for a few minutes before serving to allow the flavors to meld.
This Crockpot Hashbrown Casserole is more than just a recipe; it's a shortcut to a delicious and satisfying meal that the whole family will love. It's proof that even on the busiest weeknights, you can still put a homemade, flavorful dish on the table without spending hours in the kitchen.
