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
Scale
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.