Slow Cooker Cheesy Hashbrowns

This Cheesy Hashbrown Casserole is great as a side dish or a yummy breakfast.


It is so hot here in Virginia. For the past week or so it has been over 100 degrees.

I am trying inventive ways not to use my oven just to keep my house cool. We have been using the grill a lot lately. We have been cooking extra stuff to have leftovers we can microwave warm when we get hungry. I have also been making sandwiches and other foods that do not require any oven time.

I made this cheesy Hash brown casserole in my slow cooker to keep the house cool.  We had it with some burgers. I then heated it up and we also enjoyed it for breakfast. It is very versatile and tastes pretty good too.


SLow Cooker Cheesy Hashbrowns


4 tablespoons unsalted butter
1 small sweet onion diced
3 cloves garlic minced
1 bag frozen shredded hash brown potatoes
1 can 10 ounces cream of chicken soup
1 cup sour cream
1/4 cup grated Parmesan cheese
1 teaspoon kosher salt
2 cups shredded Monterrey jack cheese
1/2 cups crushed saltine crackers


Heat 2 tablespoons butter over medium heat. Add the diced onion and cook stirring until soft and translucent about 6 minutes. Stir in the garlic and cook until fragrant and soft, another two minutes or so.
In a bowl toss together the cooked onions,garlic hash brown potatoes, soup,sour cream, Parmesan, salt, pepper and 1 1/2 cups of the cheese. Spread the mixture in your slow cooker. Melt the remaining 2 tablespoons butter. Top with the remaining cheese, crackers and melted butter

Cook on low in your slow cooker for 2 1/2 to 3 hours or on high for 1 1/2 hours.

Peace be with you,