When school starts up again and evenings turn busy, a slow cooker casserole like this is the sort of supper that saves a household’s good humor. Using frozen O’Brien style hash browns keeps it easy, while a handful of pantry and refrigerator staples turn into a creamy, cheesy casserole with those familiar peppers and onions tucked right in. It has that potluck charm Midwestern cooks know by heart, and with one simple trick at the end, you still get that golden crispy crust folks always hope for in a good hash brown bake.
This casserole is mighty good with simple fare: baked ham, rotisserie chicken, burgers, meatloaf, or even just a spoonful alongside scrambled eggs if you’re serving breakfast-for-supper. For a school-night table, I like to set out a green salad, steamed green beans, or buttered corn to round it out. If you’re taking it to a gathering, it pairs nicely with iced tea, lemonade, and all those easy finger foods folks graze on before heading home.
5-Ingredient Slow Cooker Back-to-School Night Crispy Crust Cheesy Hash Brown Casserole
Servings: 8
Ingredients
1 bag (30 ounces) frozen O’Brien style hash browns, thawed
1 can (10.5 ounces) condensed cream of chicken soup
2 cups shredded sharp cheddar cheese, divided
1 cup sour cream
4 tablespoons melted butter
Directions
1. Lightly butter or spray the slow cooker insert. In a large mixing bowl, stir together the thawed O’Brien hash browns, cream of chicken soup, 1 1/2 cups of the cheddar cheese, sour cream, and melted butter until everything is evenly coated.
2. Spoon the mixture into the prepared slow cooker and spread it into an even layer. Cover and cook on low for 4 to 5 hours, until the potatoes are tender and the casserole is hot all the way through.
3. Sprinkle the remaining 1/2 cup cheddar cheese evenly over the top during the last 20 minutes of cooking. Once melted, uncover the slow cooker for a few minutes to let the top set, then if your slow cooker insert is oven-safe, place it under the broiler for 2 to 3 minutes to crisp the top, watching closely. If it is not oven-safe, transfer the casserole to a broiler-safe baking dish first.
4. Let the casserole rest for 10 minutes before serving so it can scoop neatly. Serve hot, making sure each portion gets some of that crispy golden top.
Variations & Tips
For extra crunch: If you truly want that casserole-shop crispy top, don’t skip the broiler finish. Slow cookers are wonderful for tenderness, but they do not brown like an oven. Just a couple of careful minutes under the broiler gives you that handsome golden crust.
Make it meatier: Stir in 1 to 2 cups of cooked diced ham or crumbled bacon if you want to turn this side dish into a main. It is especially good for those nights when supper needs to stretch a little further.
Swap the soup: Cream of mushroom or cream of celery works nicely in place of cream of chicken if that is what you have in the pantry. The casserole will still come out creamy and comforting, with its own little personality.
Keep the texture right: Thawing the hash browns first helps prevent excess moisture from watering down the casserole. If they seem especially wet, pat them dry lightly with paper towels before mixing.
For easy potluck travel: You can cook it fully in the slow cooker, then keep it on the warm setting for serving. If you plan to broil the top, do that just before heading out or right before setting it on the buffet so the crust stays at its best.