There is something mighty satisfying about showing up at a summer cookout with a slow cooker tucked under your arm and setting down a dish that folks just cannot quit talking about. This golden crust hash brown casserole is the sort of easy Midwestern potluck favorite that turns a bag of frozen southern style hash browns into pure comfort, with a creamy center and those irresistible browned edges everybody digs for first. It is simple, dependable, and made for feeding a crowd without keeping you tied to the kitchen.
This casserole fits right in beside grilled burgers, barbecue chicken, hot dogs, smoked sausages, baked beans, fresh tomato slices, or a big bowl of fruit salad. For a neighborhood cookout table, I like to serve it with crisp coleslaw or a cucumber salad to balance the richness, and if there is iced tea or lemonade nearby, you have about all anybody could want on a hot summer evening.
Servings: 10 to 12
1 bag (32 ounces) frozen southern style hash browns
1. Lightly butter or spray the inside of a 6-quart slow cooker. In a large mixing bowl, combine the frozen hash browns, cream of chicken soup, 1 1/2 cups of the shredded cheddar cheese, sour cream, and melted butter. Stir until everything is evenly coated.
2. Spoon the mixture into the slow cooker and spread it into an even layer. Cover and cook on high for 2 1/2 to 3 1/2 hours, or on low for 4 to 5 hours, until the potatoes are tender and the casserole is hot throughout.
3. Sprinkle the remaining 1/2 cup cheddar cheese over the top during the last 20 to 30 minutes of cooking. If your slow cooker runs hot, keep an eye on the edges so they turn golden without overbrowning.
4. Turn off the slow cooker and let the casserole rest uncovered for 10 to 15 minutes before serving. Scoop onto plates while hot, making sure to get some of those golden edges in every portion.
For a deeper golden top: If your slow cooker has a removable insert that is oven-safe, you can sprinkle on the last bit of cheese and place the insert under the broiler for just a minute or two after slow cooking. That gives you more of that baked-casserole look folks love at potlucks.
To keep it truly five ingredients: This version is intentionally simple, and that is part of its charm. Resist the urge to fuss with too many add-ins if you are making it for a crowd the first time, because the plain, creamy, cheesy potato flavor is exactly what makes people come back for seconds.
For a heartier cookout pan: Stir in cooked crumbled bacon or browned breakfast sausage if you do not mind stepping past the five-ingredient line. That makes it especially good for brunch gatherings or bigger family reunions where you want the dish to eat more like a main.
Make-ahead tip: You can mix everything together the night before, cover the bowl, and refrigerate it. In the morning, transfer it to the slow cooker and add a little extra cooking time since the mixture will be starting cold.
Best slow cooker size: A 6-quart slow cooker gives the casserole enough room to heat evenly without being packed too deep. If your cooker is smaller, the center may need a bit longer, and if it is larger, the casserole may cook faster around the edges.
