Slow Cooker Smoked Gouda Broccoli Hashbrown Bake Tips, FAQ & printable recipe

Tips for success

For the creamiest texture, use full-fat condensed soup and whole-milk cheeses. Low-fat versions can turn grainy or watery.

If you want a crisper top, after the casserole is cooked, transfer it to an oven-safe dish and broil for 2-3 minutes until the cheese is browned and bubbly. This adds a nice contrast to the soft interior.

To make this dish even more substantial, add a layer of cooked bacon or sautéed mushrooms along with the ham. You can also swap the broccoli for cauliflower or add a handful of frozen peas in the last 30 minutes of cooking. The recipe is forgiving, so feel free to adjust the vegetable-to-potato ratio to your liking.

Variations

• Cheesy Chicken Hashbrown Bake: Replace the ham with 2 cups of shredded cooked chicken (rotisserie or leftover). Use cream of chicken soup instead of broccoli, and swap the broccoli for frozen peas. Cook as directed, adding 30 minutes if the chicken is cold.
• Vegetarian Broccoli Cheese Bake: Omit the ham entirely and increase the broccoli to 3 cups. Add 1/2 cup of diced onion and 1 clove of minced garlic for extra flavor. Use cream of mushroom soup to keep it vegetarian. Cook as directed.
• Spicy Sausage and Potato Casserole: Swap the ham for 1 pound of cooked, crumbled breakfast sausage. Add 1/2 teaspoon of red pepper flakes and 1/4 cup of chopped pickled jalapeños. Use pepper jack cheese instead of Gouda for a spicy kick.
• Loaded Baked Potato Casserole: Replace the broccoli with 1/2 cup of cooked, crumbled bacon and 1/2 cup of sliced green onions. Use cream of celery soup and top with extra shredded cheddar. Omit the ham and add 1/4 cup of sour cream stirred in just before serving.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of milk if needed.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a 350°F (175°C) oven for 20-25 minutes, or microwave individual portions for 2-3 minutes, stirring halfway.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The casserole will thicken as it cools; add a splash of milk or chicken broth when reheating to restore a creamy texture.

Reheat individual portions in the microwave or warm the entire batch in a saucepan over low heat, stirring occasionally.

Assemble the 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, adding about 30 minutes to the cooking time to account for the chilled ingredients.

Alternatively, cook the casserole fully, let it cool, and refrigerate for up to 2 days, then reheat gently on the stovetop or in the oven.

Serving ideas

Serve this hashbrown bake as a main dish with a side salad or crusty bread to soak up the creamy sauce. It's also a fantastic side for roasted chicken, pork chops, or grilled steak. For a complete meal, add a simple green vegetable like sautéed green beans or a crisp cucumber salad.

This casserole is hearty enough to stand alone for lunch or dinner. Garnish with fresh chopped parsley or chives for a pop of color and a hint of freshness.

It pairs well with a light, crisp white wine like Sauvignon Blanc or a sparkling water with lemon. Leftovers are just as delicious cold, straight from the fridge.

Frequently asked questions

Recipe card

Slow Cooker Smoked Gouda Broccoli Hashbrown Bake

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb shredded russet potato hashbrowns
• 1 1/2 cups diced honey-glazed smoked ham
• 2 cups fresh broccoli florets
• 1 can (10.5 oz) condensed cream of broccoli soup
• 2 cups shredded smoked gouda
• 1/2 cup freshly grated Parmigiano-Reggiano

Instructions

1. Place the shredded hashbrowns in the bottom of a 7-quart slow cooker. Spread them into an even layer. Scatter the diced ham over the hashbrowns, distributing it evenly. Then add the broccoli florets on top, spreading them out so they are distributed throughout the casserole.
2. Spoon the condensed cream of broccoli soup over the top of the vegetable and ham mixture. Use a spatula or spoon to spread the soup gently, but do not stir the ingredients together. The soup will create a creamy sauce as it cooks.
3. Sprinkle the shredded smoked gouda evenly over the soup layer. Then sprinkle the grated Parmigiano-Reggiano over the gouda. Do not stir. The cheeses will melt and form a golden, bubbly crust during cooking.
4. Cover the slow cooker with the lid and set it to cook on low heat. Cook for 4 to 5 hours, until the hashbrowns are tender and the cheese is melted and bubbly. Avoid opening the lid during cooking to keep the heat inside.
5. After 4 hours, check the casserole by inserting a fork into the center. The hashbrowns should be tender and easily pierced. If they are still firm, continue cooking for another 30 minutes and check again. The ham is already cooked, so it only needs to heat through. Let it rest for 3 minutes before slicing.
6. Turn off the slow cooker. Using a large spoon, scoop the casserole onto plates or a serving platter. The texture should be creamy and spoonable, with the cheese pulling into strands. Serve hot, straight from the cooker.

Contains: gluten, milk

Estimated nutrition per serving

Calories

480

Protein

28 g

Carbohydrates

35 g

Fat

26 g

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