Hash Brown Casserole

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Hash Brown Casserole

Prep Time5 mins
Cook Time1 hr
Course: Breakfast, Side Dish
Diet: Vegetarian
Keyword: kid friendly
Main Protein: Vegetarian
Cooking Method: Oven, Slow Cooker
Servings: 6
Calories: 282kcal


  • 1/2 cup butter melted
  • 10 oz. cream of mushroom soup
  • 1 onion large, chopped
  • 1 1/4 cup cheddar cheese shredded
  • pepper to taste
  • 2 lb. hash browns frozen, you can use cubed or shredded, but I prefer cubed
  • 1 large (gallon) freezer bag or reusable silicone bag


Assembly instructions:

  • Melt butter in the microwave or a stovetop pot.
  • While butter is melting, chop the onion.
  • Mix everything together in a giant bowl starting with the butter and mushroom soup.
  • Dump it in a large resealable freezer bag.
  • Remove the excess air.
  • Seal.
  • Freeze.

Oven Cooking instructions:

  • Thaw somewhat.
  • Bake at 350° in a greased casserole dish for an hour.
  • Top it with ketchup, salsa, or hot sauce if you want.

Slow Cooker Cooking instructions:

  • Thaw somewhat.
  • Dump bag contents into your slow cooker and cook on low for 3-5 hours.


Pro tip: Because of the potatoes and cheese, this casserole tends to stick to the crockpot, so I tend to use a Slow Cooker Liner when I make this dish.


Calories: 282kcal | Carbohydrates: 35g | Protein: 12g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 556mg | Potassium: 614mg | Fiber: 3g | Sugar: 2g | Vitamin A: 269IU | Vitamin C: 15mg | Calcium: 216mg | Iron: 2mg