This Easy Crockpot Hashbrown Casserole Without Sour Cream is a delicious classic dish that the whole family loves. After making many variations of this dish I found I was able to lighten it up a bit by leaving out the sour cream. It’s just as tasty and creamy as all those other recipes but with about one third fewer calories.
Make this dish for your next pot luck, cookout or any time you want an easy to make side dish. I love using the crockpot for this recipe. It even saves me from washing extra dishes since everything is mixed right in the crockpot. Forget having to clean mixing bowls. Just dump the ingredients in, give them a mix and in a few hours it’s ready to serve up.
Crockpot Hashbrown Casserole Without Sour Cream
We call this dish hashbrown casserole but you may have seen it called by other names such as funeral potatoes, cheesy potatoes, party potatoes, company potatoes and other names. No matter what you can them you will most certainly call them delicious.
You can add or swap so many ingredients in this dish. Swap out the soup. Change up the cheese. Add in extras such as more vegetables or even bacon. No matter what changes you make they will be delicious. See the FAQ section below for ideas and tips on ingredient swaps.
Ingredients for Crockpot Hashbrown Casserole (no sour cream)
- Onion – use a medium onion or half a large onion, finely diced. I like to use a sweet onion or a yellow onion for this recipe. Don’t have a fresh onion? You can swap it out for 1 teaspoon of onion powder or 1 tablespoon of dried onion flakes.
- Butter – I prefer to use butter in this crowd pleaser. It’s adds flavor to the recipe. Compared to many similar recipes I’ve cut back a bit on the amount of butter. I found that the amount added still gives this recipe a delicious flavor without lots of extra calories.
- Cream of Chicken Soup – I like to use this cream soup instead of sour cream in this hashbrown recipe. You can easily swap it out for cream of mushroom soup. You still will have a creamy sauce to mix the hashbrowns in without needing to use sour cream.
- Shredded Cheese – use shredded sharp cheddar cheese for the biggest cheese flavor. You can always swap the cheddar cheese out for your favorite cheese in this recipe.
- Hashbrowns / Shredded Potatoes – I prefer to use frozen hash brown potatoes for this recipe. You can use fresh potatoes if desired. Just peel and shred the potatoes. Soak them in a bit of water for 5 minutes to get extra starch off of them. This will keep them from getting mushy while cooking.
- Seasonings – you’ll want to add salt and black pepper to taste. I also like to sprinkle some parsley over the top of the casserole before serving.
How to make Crockpot Hashbrown Casserole
Step1: In the crockpot combine the onion, cream of chicken soup, melted butter, salt and pepper. Stir well.
Step2: Add the frozen hashbrowns and mix to coat with the soup mixture.
Step3: Stir in 1 1/2 cups of the shredded cheddar cheese. Save the remainder until the end.
Step 4: Cook on high for 3 to 3 1/2 hours until the hashbrown are cooked through and the cheese is melted.
Step 5: Spread the remaining 1/2 cup of cheese over the top. Cover and allow to cook for another 10-15 minutes or until the cheese has melted.
Step 6: Sprinkle with parsley, serve and enjoy!
Time Saving Tips:
If you want to mix up this recipe in a large bowl before spooning into the crock pot you can. But I prefer to have one less dish to wash by mixing this right in the crockpot.
Want to save even more time? You can use a slow cooker liner to help making clean up even faster and easier. Once this cheesy potato casserole is done cooking you simply remove and toss out the liner.
Storing the Crockpot Hashbrown Casserole:
Store any leftover casserole in an airtight container or place in a container wrapped with plastic wrap. It will last in the refrigerator for 3 to 5 days.
For longer storage you can freeze this casserole in a freezer-safe container for 2-3 months. I like to reheat this in the microwave or oven. Once it is almost heated through give it a good stir. Then add a bit of extra shredded cheese to the top and continue to heat until the cheese is melted.
Variations and Substitutions:
This casserole is so easy and you can swap out lots of the ingredients. It still tastes amazing even with these changes.
Potatoes – you can use different kinds of frozen potatoes. There have been times that I’ve used chunkier potatoes in this recipe. I’ve swapped out the shredded hash browns for O’Brien potatoes. This type of potato is sold in the freezer section. It is usually a diced potato, instead of a shredded potato, and it includes diced onions and peppers.
You can also use freshly shredded potatoes in place of the frozen ones. As you shred each potato place the shreds into a bowl of water. This will keep them from turning brown. This is a natural reaction to the oxygen in air. It oxidizes the starches in potatoes turning them brown, gray or sometimes even black. The potatoes are fine to eat. They just look a little off. Soaking the raw potatoes helps to reduce this.
Canned Soup – swap out the cream of chicken soup for another type of cream soup such as cream of mushroom, cream of celery or even cream of broccoli. They all taste great in this dish.
Use the regular cream soups or try one of the heart healthy or even fat free soups.
Shredded Cheese – I like to use the stronger tasting sharp cheddar cheese. You can easily swap this out for your favorite type of cheese. Try Swiss cheese, Colby Jack cheese or even pepper jack.
Meat – this recipe tastes delicious with a bit of cooked bacon, diced ham or even browned breakfast sausage added in. Add about a cup of your favorite diced or crumbled meat to this dish to make your meat lovers happy.
Vegetables – try adding in diced bell peppers, sliced green onions or your favorite diced vegetables. This also tastes great with sauteed mushrooms.
Seasonings – add a bit of garlic powder if desired.
Best main dishes for Crockpot Hashbrown Casserole:
This crockpot hashbrown casserole dish is cheesy and delicious. We love to serve it on the side with these dishes:
Serve this as a hearty side dish to your favorite breakfast foods including eggs, pancakes and waffles. We like to make a crockpot full to serve along with this Breakfast Grazing Board when we are serving up breakfast for a crowd.
Mushroom Onion Bacon Burgers – These burgers taste so amazing! Forget burgers in a bun. Think Salisbury Steak type burger patties topped with an amazing mushroom cream sauce. Serve with the crockpot hashbrown and a vegetable on the side. Your whole family will love this meal.
Creamy Pesto Chicken – this easy to make dish is loaded with flavor. Add some crockpot hashbrowns and a side salad for a filling meal.
Try this recipe and love it? Review it by clicking the star rating ⭐⭐⭐⭐⭐ on the recipe card! This helps other readers to find this recipe since the recipe rating will encourage search engines, such as Google, to suggest it to others. This helps support Remake My Plate as we are a reader supported publication.
Easy Crockpot Hashbrown Casserole Without Sour Cream
Print Pin Rate Save RecipeEquipment
- Crockpot
- Mixing spoon
- Sharp knife
Ingredients
- 1/2 large Onion finely chopped
- 4 tablespoons butter melted
- 10.75 ounce Cream of Chicken Soup
- 2 cups shredded cheddar cheese divided
- 1 1/2 pound Hashbrowns shredded, frozen
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 teaspoon parsley
Instructions
- In the crockpot combine the onion, Cream of Chicken soup, melted butter, salt and pepper. Stir well.1/2 large Onion, 4 tablespoons butter, 10.75 ounce Cream of Chicken Soup, 1 teaspoon Salt, 1/2 teaspoon Black Pepper
- Add the frozen hashbrowns and mix to coat with the soup mixture.1 1/2 pound Hashbrowns
- Stir in 1 1/2 cups of the shredded cheddar cheese. Save the remainder until the end.2 cups shredded cheddar cheese
- Cook on high for 3 to 3 1/2 hours until the hashbrown are cooked through and the cheese is melted.
- Spread the remaining 1/2 cup of cheese over the top. Cover and allow to cook for another 10-15 minutes or until the cheese has melted.
- Sprinkle with parsley, serve and enjoy!1 teaspoon parsley
Nutrition
You may also enjoy some of these other easy recipes made with simple ingredients:
You can also check out my other crockpot/slow cooker recipes here.
Want to get new recipes sent directly to your inbox? Then subscribe to our newsletter (see below) and be the first to know when we post a new recipe as well as get weekly shopping, cooking and meal planning tips. Follow me on Pinterest where you can find links to our recipes as well as other recipes you and your family will enjoy.
This post may contain affiliate links. Please see our disclosure policy. If you click on the banner below you will be taken directly to my Etsy shop to see the digital items currently listed.
I am so happy I could make potatoes without sour cream on Christmas morning. It was expired. I would use potatoes O’Brien, extra cheese and more garlic powder because it gives them the flavor. They turn into a smashed to mashed potato which was very good. I only needed to heat them for about 4 hours. I switched between high and low.