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Crockpot Hashbrown Casserole

Hashbrown Casserole

Author Kimberly Bishop


  • 1 30 oz bag frozen shredded hash browns
  • 1/2 package bacon I always use Center Cut
  • 1 16 oz carton sour cream
  • 1 can cream of chicken soup
  • 1/2 onion chopped (*TIP – I buy the pre-chopped onions in the refrigerated produce section!)
  • 1 8 ounce bag sharp cheddar cheese, shredded and divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Preheat oven to 350°.
  2. Cook bacon in microwave one minute per slice.
  3. Set aside and let cool.
  4. While bacon is cooking, lightly butter or spray a 9x13 casserole dish.
  5. Place frozen hash browns in casserole dish and generously season with the salt and pepper.
  6. In large mixing bowl, combine onion, sour cream, cream of chicken and 1 cup cheese.
  7. Once bacon has cooled crumble into the bowl and mix well (you can also substitute browned sausage for the bacon, which I do often).
  8. Pour over seasoned hash browns.
  9. Sprinkle remaining cheese on top.
  10. Bake at 350 for 45 minutes.