Slow Cooker Hamburger Hashbrown Casserole

This easy Crockpot hamburger hashbrown casserole combines ground beef, frozen hash browns, sour cream and cheddar for a warm, satisfying one-pot meal. It’s comforting, simple to prepare and perfect for busy weeknights or meal prep. The slow cooker melds flavors while keeping hands-off cooking time to a minimum — cheesy potatoes and seasoned beef in a creamy sauce make this a family favorite.

This slow cooker hash brown casserole reheats beautifully, making for easy leftovers throughout the week. The dish is flexible — swap proteins, cheeses, or canned soups to suit your pantry or dietary preferences without losing the hearty, cheesy core that makes this casserole so satisfying.

Ingredients

• Ground beef: I use 80/20 ground chuck for flavor and juiciness (2 pounds).
• Yellow onion: One medium, diced for sweetness and texture.
• Condensed cream of mushroom soup: Adds savory depth (1 can).
• Condensed cheddar cheese soup: Adds creaminess and cheesy flavor (1 can).
• Sour cream: 1 cup for tang and richness.
• Milk: 1 cup to thin the mixture and provide cooking liquid (whole milk recommended).
• Garlic powder: 1 teaspoon for savory balance.
• Dried parsley: 1 teaspoon for a mild herb note.
• Salt and pepper: To taste; recipe uses about ½ teaspoon kosher salt and 1 teaspoon black pepper.
• Paprika: ½ teaspoon for color and a hint of warmth.
• Frozen shredded hash browns: One 30-ounce package, thawed (diced hash browns also work).
• Shredded cheddar cheese: 2 cups, divided for layering and a melty top.
• Green onions: ½ cup, sliced for garnish (optional).

See the recipe section below for exact quantities and serving size.

Instructions

1. Brown the ground beef in a large skillet over medium heat, breaking it into small pieces as it cooks.
2. Add the diced onion and sauté 2–3 minutes until translucent. Drain any excess fat and remove from heat.
3. In a large bowl, whisk together the cream of mushroom soup, cheddar cheese soup, sour cream, milk, garlic powder, dried parsley, black pepper, salt and paprika until smooth.
4. Add the thawed shredded hash browns to the bowl one handful at a time, mixing as you go until the potatoes are evenly coated in the creamy mixture.
5. Grease the slow cooker with cooking spray or butter or use a liner. Layer half of the coated hash browns in the bottom of a 6-quart slow cooker.
6. Spread half of the cooked beef and onion mixture over the potatoes, then sprinkle with half of the shredded cheddar.
7. Repeat with the remaining potato mixture, remaining beef mixture and the rest of the cheese so you have two layers.
8. Cover and cook on HIGH for 3 hours or on LOW for 5 hours, until the potatoes are tender and the casserole is heated through and bubbly.
9. Top with sliced green onions if desired. Serve hot.

Allow the casserole to rest for a few minutes before scooping to help it set slightly. This makes serving easier and helps the layers hold together.

FAQ

Recipe