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Easy Crockpot Hashbrown Casserole Without Sour Cream

4.75 from 8 votes
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Course: Side Dish
Cuisine: American
Keyword: breakfast, casserole, crockpot, hashbrowns
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Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 6
Calories: 352kcal

Equipment

  • 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

Serving: 1g | Calories: 352kcal | Carbohydrates: 27g | Protein: 12g | Fat: 22g | Sodium: 888mg | Fiber: 2g | Sugar: 4g
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