This comforting casserole is a hearty answer to any morning when you want something warm, filling, and easy. The smoky flavors meld perfectly with buttery potatoes and sharp cheddar, making a sensational dish that cooks itself while you handle the rest of your day. Let’s dig in!
Ingredients
- 1 (30-ounce) bag frozen shredded hashbrowns, thawed
- 2 cups shredded cheddar cheese, divided
- 1 cup sour cream
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/2 cup chopped green onions or chives
- Cooking spray
Instructions
Spray the inside of your slow cooker with cooking spray to help prevent sticking. Then, pour in the thawed hashbrowns. In a medium mixing bowl, combine 1 1/2 cups of the shredded cheddar cheese, sour cream, condensed soup, smoked paprika, garlic powder, pepper, and salt. Stir well until smooth and creamy.
Once the mixture is thoroughly combined, fold in the chopped green onions, reserving a few for garnish. Spoon the mixture evenly over the hashbrowns, ensuring each layer gets a nice coat of that luscious sauce. Place the lid on your slow cooker and cook on low for about 4 hours (or on high for 2 to 3 hours), until the potatoes are tender and the casserole is hot and bubbly.
When it’s nearly finished, sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top to melt in the last 15 minutes of cooking. Keep an eye on it so the cheese doesn’t overcook. Garnish with the reserved green onions. Serve warm directly from your slow cooker, and enjoy every smoky, cheesy bite!
This casserole is fantastic for feeding a crowd, especially if you want a no-fuss dish with big flavor. It’s wonderfully adaptable—feel free to stir in diced ham, crumbled bacon, or chopped bell peppers to make it your own. For a lighter version, use Greek yogurt instead of sour cream and reduced-fat cheese. Whether you’re cooking for a busy weekday brunch or a laid-back weekend breakfast, this recipe brings everyone to the table with its comforting aroma and delicious, cheesy goodness.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
