If you’re looking for a comforting, crowd-pleasing dish that feels like a warm hug in every bite, you have to try this Crockpot Potato Casserole with Bacon and Cheddar Recipe. It’s the perfect blend of creamy, cheesy potatoes combined with crispy, savory bacon, all slow-cooked to perfection in your crockpot. Whether you’re planning a family dinner or a potluck favorite, this casserole will quickly become your go-to comfort food that’s easy to prep, effortless to cook, and absolutely delicious every single time.
Ingredients You’ll Need
Simple ingredients are the heart of this dish, each playing a crucial role in building its rich flavor and hearty texture. From the tender hash browns to the sharp cheddar and smoky bacon, every element comes together to create this irresistible casserole.
- 30 ounces frozen hash browns: The starchy base provides that satisfying potato goodness without the hassle of peeling and chopping.
- ½ onion, diced: Adds a subtle sweetness and a bit of crunch to balance the creamy potatoes.
- 10.5 ounces cream of celery soup: Infuses the dish with an herbal creaminess that deepens the flavor.
- 10.5 ounces cream of chicken soup: Adds smooth richness and umami that elevates the casserole.
- 2 cups sour cream: Brings a tangy creaminess that gives body and moisture to the dish.
- 2 cups freshly shredded cheddar cheese, divided: Provides that classic sharp cheddar flavor, melting perfectly for gooey, cheesy bliss.
- ½ teaspoon ground black pepper: Just enough spice to enhance all the other flavors without overpowering them.
- 4 slices bacon, chopped: Crispy, smoky bacon adds irresistible savory crunch on top.
- 1 tablespoon chopped fresh chives (optional): Adds a fresh, mild onion flavor and a pop of green for a beautiful finish.
How to Make Crockpot Potato Casserole with Bacon and Cheddar Recipe
Step 1: Soften the Hash Browns
Start by removing your frozen hash browns from the freezer and letting them sit for about 10 to 12 minutes. This little step helps soften the potatoes just enough so they cook evenly and become tender in the crockpot, without turning mushy.
Step 2: Prep the Crockpot
Spray the inside of your crockpot with a good layer of nonstick spray. This ensures your delicious casserole won’t stick to the sides and makes cleanup so much easier afterward.
Step 3: Combine Ingredients
Into the crockpot goes the partially thawed hash browns, diced onion, cream of celery soup, cream of chicken soup, sour cream, half the shredded cheddar cheese, and the black pepper. Stir everything together thoroughly so that the flavors meld and the creamy mixture envelops the potatoes evenly.
Step 4: Slow Cook to Perfection
Cover your crockpot and cook on the low setting for approximately 4 to 5 hours. This slow and steady cook time allows the potatoes to become wonderfully tender and soak up all those savory flavors, making every bite rich and satisfying.
Step 5: Prepare the Bacon
While the casserole works its magic in the crockpot, fry your chopped bacon in a pan until it’s crisp and mouthwateringly golden. Once cooked, transfer the bacon to a paper towel-lined plate to drain off excess grease and keep it crispy.
Step 6: Add Cheese and Finish Cooking
Once the potatoes are tender, sprinkle the remaining cheddar cheese evenly over the top of your casserole, cover again, and cook for an additional 10 to 15 minutes. This final step melts the cheese to create a gooey, delectable topping that pulls everything together beautifully.
Step 7: Top with Bacon and Chives
Finally, sprinkle the crispy bacon pieces over the melted cheese layer, add the optional fresh chopped chives for a burst of color and flavor, and get ready to dig into this comforting masterpiece!
How to Serve Crockpot Potato Casserole with Bacon and Cheddar Recipe
Garnishes
This casserole shines with simple garnishes like freshly chopped chives or finely sliced green onions. A dollop of sour cream on the side can add creaminess and balance the richness. Sprinkle a bit of extra shredded cheddar or even a light drizzle of hot sauce for a kick if you’re feeling adventurous.
Side Dishes
The hearty Crockpot Potato Casserole with Bacon and Cheddar Recipe pairs beautifully with fresh, crisp salads or steamed green vegetables like broccoli and green beans. To lighten the meal, a tangy coleslaw or a bright cucumber salad can refresh the palate and contrast the richness.
Creative Ways to Present
For a festive twist, serve the casserole in individual ramekins or mini crockpots right at the table. You can also turn it into a breakfast or brunch star by topping it with a fried or poached egg. Adding some avocado slices or a handful of microgreens on top adds fresh texture and stunning color.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover casserole into an airtight container and keep it in your refrigerator. It will stay fresh for 3 to 4 days, making it a perfect make-ahead comfort food for busy weeknights.
Freezing
This casserole freezes beautifully. Place portions or the entire dish in a freezer-safe container, and it will last up to 2 months. Just be sure to thaw it overnight in the fridge before reheating for best texture and flavor.
Reheating
Reheat leftovers gently in the microwave or oven until warmed through. If you want to refresh the crispy cheese topping, pop the portions under the broiler for a minute or two, watching closely so it doesn’t burn.
FAQs
Can I use fresh potatoes instead of frozen hash browns?
You can, but frozen hash browns save a ton of prep time and ensure a consistent texture. If using fresh potatoes, be sure to shred and rinse them to remove excess starch and adjust cooking time accordingly.
Is there a way to make this recipe vegetarian?
Absolutely! Simply omit the bacon or use a plant-based bacon alternative. The combination of creamy soups and cheese keeps it flavorful and satisfying even without meat.
Can I use different types of cheese?
Definitely! While cheddar cheese is classic, mixing in mozzarella, Monterey Jack, or Gruyere can add different flavor notes and textures. Just make sure the cheese melts well.
What if I don’t have cream of celery soup?
You can substitute cream of mushroom or cream of chicken soup or make a simple homemade white sauce with celery seasoning. The key is a creamy base to bind the casserole.
How do I prevent my casserole from being watery?
Draining excess moisture from the hash browns before cooking and ensuring the sour cream and soups are well combined will help avoid watery casserole. Cooking covered helps retain moisture for tender potatoes.
Final Thoughts
This Crockpot Potato Casserole with Bacon and Cheddar Recipe is one of those dishes that feels like a special occasion yet is so easy to make anytime you crave cozy comfort food. The balance of creamy textures, savory bacon, and melty cheddar will have everyone asking for seconds. Give it a try—you’re going to love how effortlessly it fills your home with delicious aromas and your plate with pure happiness.
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Crockpot Potato Casserole with Bacon and Cheddar Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours 15 minutes
- Total Time: 4 hours 30 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Slow Cooking
- Cuisine: American
Description
This creamy Crockpot Potato Casserole is the ultimate comfort food, featuring tender hash browns cooked low and slow with creamy soups, sour cream, and melted cheddar cheese, then topped with crispy bacon and fresh chives for flavor and texture. Perfect for a hearty side dish or a satisfying main.
Ingredients
Main Ingredients
- 30 ounces frozen hash browns (1 large package)
- ½ onion, diced
- 10.5 ounces cream of celery soup (1 can)
- 10.5 ounces cream of chicken soup (1 can)
- 2 cups sour cream
- 2 cups freshly shredded cheddar cheese, divided
- ½ teaspoon ground black pepper
- 4 slices bacon, chopped
- 1 tablespoon chopped fresh chives (optional, for topping)
Instructions
- Soften Hashbrowns: Remove the frozen hash browns from the freezer and allow them to sit at room temperature for 10-12 minutes to partially thaw and soften, which helps them cook evenly.
- Prepare Crockpot: Lightly spray the inside of the crockpot with nonstick cooking spray to prevent sticking during cooking.
- Combine Ingredients: In the crockpot, add the partially thawed hash browns, diced onion, cream of celery soup, cream of chicken soup, sour cream, half of the shredded cheddar cheese, and ground black pepper. Stir thoroughly to mix all ingredients evenly.
- Slow Cook: Cover the crockpot and cook the mixture on low heat for 4 to 5 hours, or until the potatoes are tender and the casserole is heated through.
- Cook Bacon: While the casserole cooks, fry the chopped bacon in a skillet over medium heat until it becomes crisp. Drain the cooked bacon on paper towels to remove excess grease.
- Add Cheese Topping: After the slow cook time, sprinkle the remaining shredded cheddar cheese evenly over the casserole. Cover and continue cooking on low for an additional 10-15 minutes to allow the cheese to melt fully.
- Serve and Garnish: Once the cheese has melted, sprinkle the cooked bacon and optional fresh chopped chives on top. Serve hot and enjoy your creamy, cheesy crockpot potato casserole.
Notes
- Partial thawing of hash browns ensures even cooking and better texture.
- Nonstick spray prevents the casserole from sticking to the crockpot sides.
- You can substitute cream of chicken soup with cream of mushroom for a vegetarian version.
- For a lower fat option, use reduced-fat sour cream and cheese.
- Fresh chives add a nice color and mild onion flavor but can be omitted if unavailable.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
