This southern style hashbrown casserole with bacon, sour cream and cheddar cheese is a winning side dish for any dinner! It can be made in your Instant Pot, crockpot or in the oven.
Southern Style Hashbrown Casserole (Instant Pot, Crockpot or Oven)
Skyler said to me “these potatoes are one of the best things you’ve ever made.” Maybe he’s a prisoner of the moment but nonetheless they were pretty dang good. With potatoes, cheese, bacon and sour cream it’s pretty hard to go wrong. These potatoes are a great side dish for any meal or a great option to bring to a potluck. You can even make them into a main dish by adding in some vegetables and chopped chicken (see notes below).
Ingredients/Substitution Ideas
- Frozen hashbrowns–regular or southern style
- Kosher salt
- Pepper
- Garlic powder
- Onion powder
- Bacon crumbles–find these in the salad dressing aisle next to the croutons
- Cream of chicken soup–I use Campbells. You can also make your own from scratch.
- Sour cream
- Sharp cheddar cheese–or another cheese you like
Steps
- Warm up the hashbrowns so you can stir them with other ingredients: Add the hashbrowns to a large bowl. Put the bowl in the microwave for 2 minutes to thaw out the hashbrowns (alternately, you can also let the hashbrowns thaw out on the counter).
- Coat hashbrowns with sour cream mixture: Add salt, pepper, garlic powder, onion powder, bacon, cream of chicken and sour cream into bowl. Fold to coat the hashbrowns well.
- Cook: You can cook the casserole in your Instant Pot, slow cooker or oven.
- For Instant Pot: scrape mixture into a deep pot-in-pot dish (I used a 3 quart liner inside by 6 quart liner*) that has been sprayed with non-stick cooking spray. Pour 1 ½ cups water into bottom of Instant Pot. Place the pot-in-pot dish on top of a trivet and lower it into the pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 30 minutes. When time is up move valve to venting and remove the lid. Sprinkle the cheese on top and use an air fryer lid to melt the cheese (I cooked at 325 for 2 minutes).
- For Slow Cooker: scrape mixture into a greased slow cooker. Cover and cook on high for 2-3 hours. Sprinkle the cheese on top, replace lid and let cook until melted (about 10 minutes).
- For Oven: scrape mixture into a greased 9×13 inch pan. Cover with foil. Bake at 350 for 30 minutes. Remove the foil and sprinkle cheese on top. Bake for 15 more minutes.
- Serve and enjoy. These potatoes taste great served alongside ham, pork chops, steak or chicken dishes.
Notes/Tips
- You can also make hashbrown casserole into a main dish. Stir in 2-3 cups of chopped rotisserie chicken and 3 cups chopped and cooked broccoli florets. You may need to add extra seasoning to taste.
- Serve as a side to any meat main dish or bring to a potluck dinner to share.
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with bacon crumbles are Instant Pot Crack Chicken Chili or Instant Pot Loaded Chicken And Potato Casserole.
More Instant Pot Potato Recipes…
- Instant Pot Poor Man’s Meal
- Flag Day Casserole (Instant Pot)
- Instant Pot Duck Dynasty Casserole
- Glorified Hashbrowns
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
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Southern Style Hashbrown Casserole
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 8 servings 1x
Description
This hashbrown casserole with bacon, sour cream and cheddar cheese is a winning side dish for any dinner! It can be made in your Instant Pot, crockpot or in the oven.
Ingredients
- 1 (2 pound) bag of frozen hashbrowns (regular or southern style)
- 1/2 tsp kosher salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 (3 oz) package bacon crumbles
- 1 (10.5 oz) can cream of chicken soup
- 2 cups sour cream
- 1 cup shredded sharp cheddar cheese
Instructions
- Add the hashbrowns to a large bowl. Put the bowl in the microwave for 2 minutes to thaw out the hashbrowns.
- Add salt, pepper, garlic powder, onion powder, bacon, cream of chicken and sour cream into bowl. Fold to coat the hashbrowns well.
- Cooking instructions:
- For Instant Pot: scrape mixture into a deep pot-in-pot dish that has been sprayed with non-stick cooking spray. Pour 1 ½ cups water into bottom of Instant Pot. Place the pot-in-pot dish on top of a trivet and lower it into the pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 30 minutes. When time is up move valve to venting and remove the lid. Sprinkle the cheese on top and use an air fryer lid to melt the cheese (I cooked at 325 for 2 minutes).
- For Slow Cooker: scrape mixture into a greased slow cooker. Cover and cook on high for 2-3 hours. Sprinkle the cheese on top, replace lid and let cook until melted (about 10 minutes).
- For Oven: scrape mixture into a greased 9×13 inch pan. Cover with foil. Bake at 350 for 30 minutes. Remove the foil and sprinkle cheese on top. Bake for 20 more minutes.
- Category: Side
- Method: Instant Pot, Slow Cooker or Oven
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I’ve made this & it’s very good, but I tweeked it just a bit. Cooked my own bacon along with diced onions and also added a small can of diced green chiles about 1/2t cumin. I eliminated salt because the bacon added plenty.
Wow that sounds great!
Waaaaay to salty. Not so great..
You might find that if you try again, using diced ham instead of bacon and low sodium cream of celery or low-sodium cream of mushroom you will like the results much more. I have cut my salt intake way down and almost everything is too salty for me now. Those tricks help with most casseroles for me. Hope they help!
I. Would like to receive recipes Please
You can subscribe to her blog — I get all her posts in my email!
Hi Marlene you can sign up for me emails here: https://www.365daysofcrockpot.com/join-the-365-days-email-list/
Hi Karen! I use your recipes almost everyday in my cooking! I have your book and I absolutely love it! My question is this and I’ve come across this on several of your recipes. I have a strange allergy which is I’m allergic to all poultry products. So I’m curious if a recipe calls for a can of chicken soup or chicken broth can I substitute a can of mushroom soup or beef broth in some of your recipes? I hope to get a reply because this will help me a lot and cooking your recipes.
Sincerely,
Katharine, a huge fan!
Of course! That would be just fine.