Dinner · Part 3 of 3: Tips & recipe card

Pepper Jack Broccoli Cream Hashbrown Bake: Easy Crockpot Dinner Tips, FAQ & printable recipe

Name: Pepper Jack Broccoli Cream Hashbrown Bake: Easy Crockpot Dinner
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: American
Ingredients: 2 lb shredded russet potato hashbrowns; 1 lb thick-cubed honey-glazed smoked ham; 2 cups fresh broccoli florets; 1 can (10.5 oz) condensed cream of broccoli soup; 2 cups shredded spicy pepper jack cheese; 1 cup golden crispy French-fried onions

By Clara Weller · Oct 29, 2026

Slow cooker hashbrown bake with ham, broccoli, and melted pepper jack cheese topped with crispy onions.

Prep: 15 min
Cook: 4 h
Total: 4 h 15 min
Serves: 8

Tips for success

For the crispiest onions, sprinkle half of them on top during the last 30 minutes of cooking and reserve the rest to add just before serving.

This keeps them from becoming soggy. If you prefer a softer texture, add them all at the beginning as the recipe suggests.

To make this dish even heartier, add a can of drained and rinsed black beans or corn to the layer with the ham. You can also swap the ham for cooked bacon or sausage. The recipe is flexible—feel free to adjust the amounts of broccoli or cheese to your liking.

Variations

Vegetarian Option: Omit the ham and add an extra cup of broccoli florets or a can of drained chickpeas. The chickpeas add protein and a nice texture that pairs well with the creamy sauce.
Cheese Swap: Replace the pepper jack with sharp cheddar or smoked gouda for a different flavor profile. For a spicier kick, use a blend of pepper jack and a few dashes of hot sauce mixed into the soup.
Add Bacon: Crumble cooked bacon over the top along with the crispy onions for an extra smoky, savory crunch. This adds a delightful texture and flavor that complements the ham.
Make It Gluten-Free: Use a gluten-free condensed cream of broccoli soup (or make a homemade gluten-free white sauce) and ensure the crispy onions are gluten-free. Check labels carefully, as some brands may contain gluten.

Storage and make-ahead

Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until hot.
Freezer: Freeze the cooled casserole in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat individual portions in the microwave for 1-2 minutes, or reheat the entire casserole in a 350°F (175°C) oven for 15-20 minutes, until hot and bubbly.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions for 1-2 minutes, or reheat in a 350°F (175°C) oven for 10-15 minutes until warmed through.

The crispy onions may lose some crunch upon reheating, so you can add a few fresh ones on top.

You can assemble the entire casserole in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook on low 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 simple green salad or steamed vegetables on the side. It's also wonderful for brunch or a potluck—just set the slow cooker to warm and let guests serve themselves.

The creamy, cheesy casserole is satisfying on its own, but a dollop of sour cream or a sprinkle of fresh chives would be lovely if you have them.

For a complete meal, pair it with crusty bread or a side of roasted asparagus. The flavors are comforting and familiar, making it a hit with both kids and adults.

Leftovers can be repurposed as a filling for breakfast burritos or served alongside eggs for a hearty morning meal.

Frequently asked questions

Can this recipe be made without a slow cooker?

Yes, you can bake it in the oven. Assemble the casserole in a 9x13-inch baking dish and bake covered at 350°F (175°C) for 45 minutes, then uncover and bake for an additional 15 minutes until the top is golden and bubbly.

Can this dish be frozen?

Yes, the cooked casserole freezes well. Let it cool completely, then transfer to a freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven or microwave until hot.

What can be used instead of condensed cream of broccoli soup?

You can substitute with condensed cream of mushroom, cream of chicken, or cheddar cheese soup. For a homemade alternative, make a simple white sauce with butter, flour, and milk, then stir in finely chopped cooked broccoli.

Why is the casserole watery?

If the casserole turns out watery, it may be because the hashbrowns were not fully thawed and released excess moisture, or the broccoli was not dried properly. To prevent this, pat the broccoli dry and consider using thawed hashbrowns that have been squeezed of excess liquid.

Can this recipe be doubled?

Yes, you can double the ingredients, but you will need a larger slow cooker (at least 8 quarts) or cook in batches. Keep the cooking time the same, but check for doneness by ensuring the hashbrowns are tender and the cheese is melted.

Recipe card

Pepper Jack Broccoli Cream Hashbrown Bake: Easy Crockpot Dinner

Prep 15 minCook 4 hTotal 4 h 15 minServes 8

Ingredients

2 lb shredded russet potato hashbrowns
1 lb thick-cubed honey-glazed smoked ham
2 cups fresh broccoli florets
1 can (10.5 oz) condensed cream of broccoli soup
2 cups shredded spicy pepper jack cheese
1 cup golden crispy French-fried onions

Instructions

Place the shredded hashbrowns in the bottom of a 6-quart slow cooker. Spread them into an even layer. Scatter the cubed ham over the hashbrowns, distributing it evenly.
Scatter the fresh broccoli florets over the ham. Spoon the condensed cream of broccoli soup over the top, using a spatula to spread it gently into an even layer. It's okay if some broccoli remains uncovered.
Sprinkle the shredded pepper jack cheese evenly over the soup layer. Finish with the crispy French-fried onions, covering the surface completely.
Cover the slow cooker with the lid. Cook on LOW for 4 hours, or until the hashbrowns are tender and the cheese is melted and bubbly. Do not stir during cooking.
Once cooked, turn off the slow cooker. Let the casserole rest for 5 minutes before serving. Use a large spoon to scoop out portions onto plates.

Contains: gluten, milk

Estimated nutrition per serving

Calories: 420
Protein: 22 g
Carbohydrates: 32 g
Fat: 24 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.