Easy Crockpot hashbrown casserole without sour cream
This Crockpot Hashbrown Casserole without sour creamis a delicious and easy comfort food dish that's perfect for family dinners or holiday gatherings. Packed with shredded potatoes, cheddar cheese, and a savory blend of sautéed onions and garlic, this creamy casserole comes together effortlessly in the slow cooker. Best of all, it's customizable with vegan options and doesn’t require sour cream, making it a versatile and crowd-pleasing dish for any occasion!
Ingredients
Slow cooker hash brown casserole ingredients:
- 1 tablespoon (14g) butter – Vegan option: Vegan butter or olive oil
- 1 onion - diced (about 150 g)
- 4 cloves garlic - finely chopped (or 1 1/2 teaspoons garlic powder) – equivalent to about 12 g fresh garlic or 4.5 g garlic powder
- 2 bags 20oz each refrigerated shredded hash brown potatoes (about 1135 g total)
- 3 cups shredded Cheddar cheese - 12 oz / 340 g – Vegan option: use vegan cheddar cheese or 2 tablespoons (14 g) nutritional yeast
- 1 1/2 cans 10½oz each condensed cream of mushroom soup (about 450 g total) – Vegan option: use vegan cream of mushroom soup
- 1/4 cup (60ml) water
- 1/2 teaspoon (1.5g) pepper
- 1/4 teaspoon (1.5g) salt
Instructions
How to make crockpot hashbrown casserole without sour cream recipe:
How to Make Crockpot Hashbrown Casserole Without Sour Cream:
- Prepare your ingredients: Gather all your ingredients and make sure your slow cooker is ready. Lightly coat the inside of a 5-quart slow cooker with cooking spray to prevent sticking.
- Cook the onions and garlic: In a medium-sized skillet (about 8 inches), melt the butter over medium heat. Add the diced onions and chopped garlic, stirring frequently. Sauté for 2-3 minutes until the onions become translucent and soft. Be careful not to burn the garlic, as it can turn bitter.
- Combine ingredients: In a large mixing bowl, combine the sautéed onion and garlic mixture with the remaining ingredients—hashbrowns, cheese, cream of mushroom soup, water, salt, and pepper. Stir everything together until it’s evenly mixed and well combined.
- Transfer to slow cooker: Pour the mixture into your prepared slow cooker. Smooth it out so the casserole cooks evenly.
- Cook: Cover the slow cooker with the lid and cook on the Low heat setting for 3 hours. After 3 hours, give it a stir to ensure even cooking. Cover again and continue to cook on Low for an additional 2-3 hours, or until the center reaches at least 165°F and the edges are bubbling.
- Serve: Once cooked through, give the casserole a final stir before serving. Enjoy the rich, cheesy flavors with your favorite sides!
Instructions for Oven-Baked Hash Brown Casserole without sour cream:
- Preheat your oven to 350°F (175°C).
- Prepare the Baking Dish: Grease a 9x13-inch baking dish with cooking spray or lightly coat it with butter or oil.
- Sauté the Onion and Garlic: In a medium skillet, melt the butter over medium heat. Add the diced onion and chopped garlic (or garlic powder) and sauté for 2-3 minutes until soft and translucent.
- Combine the Ingredients: In a large mixing bowl, combine the sautéed onion and garlic, shredded hash browns, shredded cheddar cheese (or vegan option), condensed cream of mushroom soup (or vegan alternative), water, salt, and pepper. Stir everything until well combined.
- Transfer to Baking Dish: Pour the mixture into the greased baking dish, spreading it out evenly.
- Bake: Cover the dish with aluminum foil and bake in the preheated oven for about 45 minutes. Then, remove the foil and bake uncovered for an additional 15-20 minutes or until the top is golden brown, the edges are bubbly, and the casserole is heated through (center should reach at least 165°F/74°C).
- Serve: Remove from the oven and let it cool for a few minutes before serving. This will allow it to set a bit and make it easier to slice and serve.
- Enjoy your oven-baked hash brown casserole as a hearty, cheesy side dish or main course!
Notes
1 serving is approximately 235kcal
Extra tip: If you like a crispy top, transfer the finished casserole to a broiler-safe dish and broil for 2-3 minutes until the cheese turns golden and bubbly.
Tip 1:
For an even more convenient way to make cheesy hash browns in the slow cooker, opt for refrigerated pre-shredded hash brown potatoes. They eliminate the hassle of grating your own, and unlike freshly grated potatoes, they won’t brown or oxidize while you’re prepping the other ingredients.
Tip 2:
Sautéing the onions and garlic before adding them to the slow cooker adds a deep, rich flavor to the dish. These “aromatics” don’t just add taste; their irresistible aroma will have everyone eagerly anticipating the meal.
Tip 3:
Remember to stir your cheesy hash brown casserole halfway through the cooking process. This will help prevent the edges from overcooking or burning, ensuring the dish stays creamy and evenly cooked.
Tip 4:
If you’re looking for a soup-free version, you can replace the condensed soup with a thick, homemade white gravy. It will still deliver a creamy, rich consistency without the need for canned soup.
Tip 5:
For an extra layer of flavor, swap out the cream of mushroom soup for cream of poblano soup. This will add a subtle hint of smokiness and spice to the dish.