When I need a low-fuss dish that can feed a crowd and still feel a little special, this slow cooker loaded hash brown casserole is one of my favorite things to make. It has all the comfort of a classic Midwestern cheesy potato bake, but using frozen cubed hash browns and just a handful of ingredients keeps it easy enough for busy party days. The slow cooker does most of the work, and the edges turn wonderfully crisp and golden while the middle stays creamy and cheesy.
This casserole is right at home next to grilled burgers, hot dogs, barbecue chicken, or pulled pork at a summer block party. I also like serving it with a big bowl of fresh fruit, a simple green salad, or sliced tomatoes to lighten up the plate. If you are setting out a buffet, it holds nicely in the cooker on warm and pairs well with iced tea, lemonade, or sparkling water.
5-Ingredient Slow Cooker Summer Block Party Crispy Edge Loaded Hash Brown Casserole
Servings: 10
Ingredients
1 bag (32 ounces) frozen cubed hash browns
Directions
1. Lightly coat the inside of a 6-quart oval slow cooker with cooking spray or a little butter so the casserole releases more easily and the edges can brown nicely.
2. In a large mixing bowl, stir together the sour cream, condensed cream of chicken soup, 1 1/2 cups of the shredded cheddar, and about three-quarters of the chopped bacon until well combined.
3. Fold in the frozen cubed hash browns and stir gently until all the potatoes are evenly coated.
4. Spoon the mixture into the prepared slow cooker and spread it into an even layer. Sprinkle the remaining cheddar cheese and the rest of the bacon over the top.
5. Cover and cook on high for 3 to 4 hours or on low for 5 to 6 hours, until the potatoes are tender, the casserole is hot all the way through, and the edges are deeply golden. If your slow cooker runs hot, check a little early.
6. Turn the slow cooker to warm for about 15 minutes with the lid slightly ajar if you want an even firmer top. Scoop and serve hot.
Variations & Tips
For picky eaters: Leave out the bacon and use all the cheese on top and in the filling for a simple cheesy potato version that is extra kid-friendly.
Extra crispy edge tip: If your slow cooker has a sauté or browning setting, preheat the insert for a few minutes before adding the casserole. You can also let the finished casserole rest uncovered briefly on warm to help the top set up.
Soup swap: Cream of mushroom or cream of celery soup both work well here and can slightly change the flavor without changing the easy texture of the dish.
Make-ahead tip: Mix everything the night before, cover the bowl, and refrigerate. In the morning, transfer it to the slow cooker and add a few extra minutes if the mixture is very cold from the fridge.
Add a little color: If you do not mind going beyond five ingredients, a handful of sliced green onions or a sprinkle of chopped parsley on top makes this casserole look especially pretty on a party table.
