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There’s something undeniably comforting about a warm, cheesy dish that evokes memories of family gatherings and potluck dinners. The rich aroma of melting cheese, the crispy edges of golden hashbrowns, and the effortless preparation make Slow Cooker Cheesy Hashbrown Casserole a beloved staple in many households. Growing up, I fondly remember my grandmother whipping up a similar dish for our Sunday brunches, filling the house with delicious scents that made our mouths water in eager anticipation. Today, I’m excited to share my take on this classic recipe, perfect for any occasion, whether it’s a cozy family dinner or a festive gathering with friends.

Slow Cooker Cheesy Hashbrown Casserole

Discover the comfort of Slow Cooker Cheesy Hashbrown Casserole, a dish that combines golden hashbrowns with rich cheddar cheese, sour cream, and savory onions. Perfect for family dinners or festive gatherings, this recipe allows you to enjoy delicious flavors with minimal prep time. Simply mix your ingredients, set the slow cooker, and let the magic happen. It’s a delightful side or a satisfying main dish that brings everyone together around the table.
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Ingredients
  

30 oz frozen hashbrowns (approximately 2 bags)

2 cups shredded sharp cheddar cheese

1 cup sour cream

1 can (10.5 oz) cream of chicken soup (substitute with cream of mushroom for a vegetarian version)

1/2 cup chopped onion (can use fresh or pre-sautéed)

1/2 cup unsalted melted butter

1/4 teaspoon garlic powder

1/4 teaspoon freshly ground black pepper

1 cup crushed cornflakes (optional, for a crunchy topping)

1/4 cup additional shredded cheddar cheese (for topping)

Instructions
 

Prepare the Slow Cooker: Lightly coat the inside of your slow cooker with cooking spray or a thin layer of butter. This will help the casserole release easily once cooked.

    Combine Ingredients: In a large mixing bowl, combine the frozen hashbrowns, 2 cups of shredded sharp cheddar cheese, sour cream, cream of chicken (or mushroom) soup, chopped onion, melted butter, garlic powder, and black pepper. Mix well until all ingredients are evenly combined and coated.

      Transfer to Slow Cooker: Carefully pour the cheesy hashbrown mixture into the greased slow cooker, spreading it out evenly using a spatula or the back of a spoon.

        Cooking Time: Cover the slow cooker with its lid and set it to cook on low for 6-7 hours or on high for 3-4 hours. The casserole is ready when the hashbrowns are tender and the entire dish is heated through. If you desire a slightly crispy top, remove the lid during the last 30 minutes of cooking.

          Add Crunchy Topping: If you choose to use the cornflakes, sprinkle them over the casserole evenly. Also, add the extra 1/4 cup of shredded cheddar cheese on top. For an extra touch of flavor and crunch, you can drizzle a little melted butter over the cornflakes.

            Final Cooking Phase: Cover the slow cooker again and cook on high for an additional 30 minutes, or until the topping appears golden and crisp.

              Serve and Enjoy: Once fully cooked, carefully lift the casserole out from the slow cooker using a spatula. Allow it to rest for a few minutes before serving. Dig into the melty, cheesy goodness and enjoy!

                Prep Time: 15 minutes | Total Time: 6-7 hours | Servings: 8-10

                  Presentation Tips: Serve this cheesy casserole in a large dish, garnished with fresh herbs like parsley or chives for a pop of color. Consider pairing with a light salad for a complete meal!