Description

If you’re looking for an easy comfort food side dish that practically cooks itself, this Crockpot Hashbrown Casserole is sure to become a family favorite. Made with frozen hashbrowns, cheddar cheese, sour cream, and a creamy sauce, it’s rich, cheesy, and incredibly satisfying.

Ingredients

6 tbsp. unsalted butter

1/3 cup flour

1 1/2 cups whole milk

1 cup chicken broth

1 cup onion, diced

3 cloves garlic, minced

1 tsp. garlic powder

1 tsp. onion powder

2 tsp. chicken bouillon powder

2 tsp. parsley

1/4 tsp. dried thyme

Salt and pepper, to taste

1 (30 oz.) package of frozen hashbrowns

3 cups freshly shredded cheddar cheese, divided

7 slices of bacon, cooked and chopped, divided

1 1/2 cups sour cream

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Instructions

In a medium skillet, melt the butter.
Once melted add the flour and whisk until combined.
Cook 3-4 minutes over medium-high heat, to cook the flour.
Add in the milk, and then the chicken broth, whisking to combine.
Continue heating over medium-high, stirring frequently, until mixture thickens.
Add garlic, garlic powder, onion powder, chicken bouillon powder, parsley, and thyme. Add salt and pepper, to taste.
Whisk and cook 1-2 minutes more.
In a very large mixing bowl, add the hashbrowns, 2 cups of shredded cheese, half of the bacon, and onion.
Add the sour cream, and mix.
Add the sauce mixture, and stir well until everything is combined.
Spray your crockpot with nonstick spray, and add the hashbrown mixture.
Press into the crockpot and smooth into an even layer.
Cook on low for 3-4 hours.
About 30 minutes before cooking is finished, sprinkle the remaining 1 cup of cheese over top, and allow it to melt while cooking finishes.
Serve with chopped bacon sprinkled over top.

Prep Time: 30 minutes
Cook Time: 4 hours
Category: Casseroles, slow cooker
Method: Slow Cooker/Crockpot