Slow Cooker Hash Brown Casserole Recipe

Hash browns: Thawed frozen hash browns are the base of this casserole, providing a hearty and satisfying texture.

Cheddar cheese: Shredded cheddar cheese adds a rich, cheesy flavor to the dish.

Cream of chicken soup: This canned soup adds creaminess and depth of flavor to the casserole.

Sour cream: Sour cream contributes to the creamy texture and adds a slight tanginess.

Onion: Chopped onion adds a bit of crunch and a savory flavor.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of spice and balances the flavors.

When preparing the onion for this slow cooker hash brown casserole, consider sautéing it in a bit of butter or olive oil before mixing it with the other ingredients. This step will enhance the flavor and add a subtle sweetness to the dish, making the casserole even more delicious.

• thawed frozen hash browns - Substitute with freshly grated potatoes: Freshly grated potatoes can provide a similar texture and flavor, though they may require a bit more prep time.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella offers a milder flavor and melts well, making it a good alternative.

• cream of chicken soup - Substitute with cream of mushroom soup: Cream of mushroom soup provides a similar creamy consistency and a different but complementary flavor.

• sour cream - Substitute with Greek yogurt: Greek yogurt has a similar tangy flavor and creamy texture, plus it adds a bit more protein.

• chopped onion - Substitute with chopped shallots: Shallots offer a milder, slightly sweeter flavor compared to onions.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile, often described as more earthy.

• Allow the hash brown casserole to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the cooled casserole into an airtight container. If you don't have a container large enough, you can use resealable plastic bags. Make sure to remove as much air as possible to maintain freshness.

• Label the container or bag with the date. This will help you keep track of how long the casserole has been stored.

• For short-term storage, place the container in the refrigerator. The casserole will stay fresh for up to 3-4 days.

• For long-term storage, place the container in the freezer. The casserole can be frozen for up to 2-3 months. To prevent freezer burn, consider wrapping the container in a layer of aluminum foil before freezing.

• When ready to reheat, if the casserole is frozen, transfer it to the refrigerator to thaw overnight. This ensures even reheating and maintains the texture of the hash browns.

• Reheat the casserole in the oven at 350°F (175°C) until heated through, which usually takes about 20-30 minutes. If reheating from frozen, it may take closer to 45 minutes. Cover with foil to prevent the top from browning too much.

• Alternatively, you can reheat individual portions in the microwave. Place a portion on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes, or until heated through.

• If you notice any changes in color, texture, or smell, it's best to discard the casserole. Always trust your senses when it comes to food safety.

• Preheat your oven to 350°F (175°C). Transfer the leftover hash brown casserole into an oven-safe dish. Cover with aluminum foil to prevent drying out. Bake for about 20-25 minutes or until heated through.

• For a quicker option, use the microwave. Place a portion of the casserole on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.

• If you prefer a crispy texture, reheat in a skillet. Add a small amount of olive oil or butter to a non-stick skillet over medium heat. Spread the casserole evenly in the skillet and cook for about 5-7 minutes, stirring occasionally, until heated through and crispy.

• For those with an air fryer, preheat it to 350°F (175°C). Place the casserole in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Mixing bowl: A large container used to combine all the ingredients together.

• Slow cooker: An electric cooking appliance that cooks food at a low temperature over a long period of time.

• Spatula: A flat, broad tool used to mix and scrape the ingredients in the mixing bowl.

• Measuring cups: Tools used to measure the volume of liquid or dry ingredients accurately.

• Measuring spoons: Tools used to measure small quantities of ingredients like salt and pepper.

• Cheese grater: A tool used to shred the cheddar cheese if it is not pre-shredded.

• Cutting board: A durable board used as a surface for chopping the onion.

• Knife: A sharp tool used for chopping the onion finely.

• Can opener: A tool used to open the can of cream of chicken soup.

• Cooking spray: A spray used to grease the slow cooker to prevent the casserole from sticking.

Pre-chop the onion: Chop the onion the night before and store it in an airtight container in the fridge.

Use pre-shredded cheese: Buy pre-shredded cheddar cheese to save time on grating.

Thaw hash browns overnight: Place the hash browns in the fridge the night before to ensure they are fully thawed.

Mix in the slow cooker: Combine all ingredients directly in the slow cooker to save on dishwashing.

Use cooking spray: Spray the slow cooker with cooking spray to prevent sticking and make cleanup easier.