Crock-Pot Hash Brown Casserole (w/o cream soup)

Crock-pot Hash Brown Casserole (w/o Cream Soup)

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Hash Brown Casserole that doesn't use cream of chicken soup... Good for dinner or breakfast.


☆☆☆☆☆ 0 votes

20 Min
4 Hr
Slow Cooker Crock Pot


  • 1 Tbsp
  • 1 1/2 Tbsp
  • 1/4 c
  • 1/4 c
  • 1/4 tsp
    chicken bouillon granules or chicken rub seasoning
  • 1 20 oz. bag(s)
    refrigerated shredded hash browns
  • 1/3 c
    sour cream
  • 2 Tbsp
  • 1/4 c
    diced onion
  • 1 c
    shredded cheddar cheese, divided
  • 1/2 tsp
  • 1/4 tsp
  • dash(es)
    garlic powder

How to Make Crock-Pot Hash Brown Casserole (w/o cream soup)


  1. Melt 1 tbls. butter in small saucepan. Add flour. Stir in milk, water and chicken bouillon. Heat until thick and set aside.
  2. In another pan, sauté 2 tbls. butter and onions until the onions are soft.
  3. Stir in the potatoes, 3/4 cup cheese, and remainder of the ingredients, including the cream sauce you had set aside.
  4. Spray the inside of a crockpot with PAM. Turn potato mixture into pot.
  5. Cook on low for 3 to 4 hours, depending on the heat and timing of your crock-pot. Stir occasionally and top with remaining cheese about 15 minutes before they are done.
  6. Can also be baked at 350°for an hour before adding remaining cheese for another 15 minutes.

Printable Recipe Card

About Crock-Pot Hash Brown Casserole (w/o cream soup)

Course/Dish: Potatoes
Main Ingredient: Vegetable
Regional Style: American

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