This post was sponsored by Sargento Foods as part of an Ambassador Program for Influence Central and all opinions expressed in my post are my own.
This Slow Cooker Hashbrown Casserole is one of those recipes that you just have to make for potlucks and big family dinners. It’s often called funeral potatoes or cheesy potatoes too. But seriously whatever you call it, it’s delicious. I had to stop myself from eating only these potatoes for dinner. The sharp cheddar and the 4 cheese Mexican cheese give it the flavor dimension that it needs.
Slow Cooker Hashbrown Casserole
- Cook Time: 3 hours
- Total Time: 3 hours
- Yield: 10-12 servings 1x
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Ingredients
- 1 (28 oz) bag frozen hashbrowns or 28 oz of shredded baked potatoes
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 cups sour cream
- 1 (10 oz) can cream of chicken soup
- 1 (7 oz) bag Sargento® Shredded Sharp Cheddar Cheese
- ¾ tsp kosher salt
- ¼ tsp freshly ground pepper
- ½ cup Sargento® Shredded 4 Cheese Mexican
- ½ cup diced green onions.
Instructions
- In a large bowl combine hashbrowns, garlic powder, onion powder, sour cream, cream of chicken soup, Cheddar cheese, salt and pepper. Stir until everything is well incorporated.
- Spread the hashbrown mixture into the bottom of a greased slow cooker.
- Cover the slow cooker and cook on HIGH for about 3 hours.
- Sprinkle the top of the casserole with ½ cup of cheese. Let the cheese melt.
- Serve the potatoes and top each serving with some diced green onions.
Notes
Ideal slow cooker: 3 quart casserole slow cooker or 6 quart oval slow cooker
How much time would you estimate it would take in the slow cooker if I doubled the recipe? I am having a picnic on Labor Day and would like to make a double batch of these potatoes.
I would add an hour to the cooking time.
This sounds good. How long would you cook this for on low in the slow cooker? Thanks for any help you can give me.
Probably about 5 hours.
I make almost the same recipe but, since we like a Tex=Mex version, I add 1 cup of sour cream and 1 cup of prepared Nacho Cheese w/green chilies. Or, if I don’t have the Nacho Cheese, I open a small can (4 oz I think) of diced, green chilies, drain and mix them in. I also have to add 1/4 cup of dried, onion flakes for hubby.
We do love this dish.
★★★★
this sounds fantastic!
What would you adjust the time for if I did it in the Instant Pot on the pressure cooker setting?
I wish I knew! I need to try this in the instant pot and find out.
Can this be made in the oven?
Sure, Bernice! Just place in a greased 9×13 pan and cook for an hour at 350 F.