Crockpot Cheddar Sour Cream Hashbrown Bake Tips, FAQ & printable recipe

Tips for success

To achieve a crispy top, you can broil the casserole for 2-3 minutes after slow cooking, but watch it carefully to prevent burning.

If you prefer a more pronounced ham flavor, use double-smoked ham or add a little smoked paprika. For a richer sauce, use full-fat sour cream and add an extra tablespoon of butter.

This casserole is excellent for potlucks and holiday brunches. It can be made a day ahead and reheated gently in the slow cooker or oven.

For a vegetarian version, omit the ham and add a can of drained corn or sautéed mushrooms. The recipe is versatile, so feel free to adjust the seasonings to your taste.

Variations

• Vegetarian Hashbrown Bake: Omit the ham and add 1 cup of sautéed mushrooms or a can of drained corn. Use cream of mushroom soup instead of chicken. The result is a hearty, meatless version.
• Loaded Baked Potato Style: Add 1/2 cup cooked and crumbled bacon, 1/2 cup sliced green onions, and 1/4 cup grated Parmesan cheese to the top before cooking. This adds a classic loaded potato flavor.
• Spicy Southwestern Bake: Add 1 can of diced green chiles, 1 teaspoon chili powder, and 1/2 teaspoon cumin to the creamy mixture. Use pepper jack cheese instead of cheddar for a kick.
• Broccoli Cheddar Hashbrown Bake: Stir 2 cups of frozen broccoli florets (thawed) into the hashbrown mixture before cooking. Use cream of broccoli soup instead of chicken, and increase cheddar to 2 1/2 cups.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.

Freezer

Freeze cooled casserole in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat individual servings in the microwave for 1-2 minutes, or in a 350°F (175°C) oven for 10-15 minutes, until hot.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or in a skillet over medium heat until hot.

The casserole also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

Assemble the casserole in the slow cooker insert up to 24 hours in advance. Cover and refrigerate, then place the insert in the slow cooker and cook as directed. You may need to add 30 minutes to the cooking time if starting from cold.

Serving ideas

Serve this hashbrown bake as a main dish with a crisp green salad or steamed broccoli on the side. It also pairs well with roasted chicken or grilled sausages. For brunch, serve it alongside scrambled eggs and fresh fruit.

Garnish with chopped fresh chives or parsley for a pop of color and freshness.

For a heartier meal, top each serving with a dollop of extra sour cream or a sprinkle of hot sauce. This casserole is best enjoyed hot, straight from the slow cooker.

Frequently asked questions

Recipe card

Crockpot Cheddar Sour Cream Hashbrown Bake

Prep 10 minCook 4 hTotal 4 h 10 minServes 8

Ingredients

• 2 lb shredded russet potato hashbrowns
• 1 lb thick-cubed honey-glazed smoked ham
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup sour cream
• 2 cups shredded sharp yellow cheddar cheese
• 4 tbsp salted butter, cut into pats

Instructions

1. Place the shredded hashbrowns in the slow cooker. Scatter the cubed ham over the hashbrowns, distributing evenly.
2. In a bowl, stir together the condensed cream of chicken soup and sour cream until smooth. Pour the mixture over the hashbrowns and ham, spreading gently to coat.
3. Sprinkle the shredded cheddar cheese evenly over the top. Dot with the butter pats.
4. Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the potatoes are tender and the casserole is bubbly.
5. Test the potatoes with a fork; they should be tender and easily pierced. The casserole should be hot and bubbling throughout.
6. Turn off the slow cooker. Let the casserole rest for 5 minutes before serving. Spoon onto plates, making sure to get some of the crispy edges and cheesy top.

Contains: gluten, milk, soy

Estimated nutrition per serving

Calories

520

Protein

22 g

Carbohydrates

30 g

Fat

35 g

Automatic estimate from the ingredient list, not laboratory-verified.