Creamy Hash Brown Potato Casserole Recipe Tastes Like Home (5 Ingredients) by Donna John

A can of cream of potato soup was sitting in my pantry mocking me. How can a can of condensed soup mock you? I had bought it for a new recipe, but forget what recipe. So there it sat, reminding me that my memory is not so great anymore. Enter this creamy hash brown casserole recipe that's made with a ... wait for it ... can of condensed potato soup. This casserole is the ultimate comfort food!

This ultra-creamy slow-cooker potato casserole has minimal prep (almost none if you skip the fresh chives or green onions) and cooks up in about four to five hours in your slow cooker. The ingredient list is really short for this potato recipe, too. Here is your shopping list: frozen diced hash brown potatoes, a can of condensed potato soup, cheese, sour cream and a tub of chive and onion-flavored cream cheese.

This easy slow-cooker recipe goes well with any protein. I served mine with balsamic brown sugar pork tenderloin and broccoli. The side dish works on busy weeknights and could even be served with a holiday meal. This hash brown casserole is sure to taste like home for lots of people!

Cuisine: American
Prep Time: 5 minutes
Cook Time: 4 to 5 hours
Total Time: 4 to 5 hours
Servings: 8 

Ingredients

• 32 ounces (1 bag) frozen diced hash brown potatoes
• 10 ounces (1 can) condensed cream of potato soup
• 2 cups grated cheese, divided (see Recipe Notes)
• 1 cup sour cream
• 4 ounces (half an 8-ounce tub) chive and onion cream cheese
• chopped fresh chives or green onions (optional)

Recipe Notes

• You can use whatever cheese you like. I used pepper-jack, but cheddar, gouda, gruyere, Monterey Jack, muenster, Swiss, fontina or even a blend will work.

• Next time I will stir together the ingredients together in a large mixing bowl before adding it to the slow cooker. My slow cooker is deep and tall, so it was hard to get to the bottom to thoroughly mix the ingredients. But doable. Your call!

• If you want this casserole over-the-top creamy, add the whole tube of chive and onion cream cheese.

• Store any leftovers in an airtight container in the fridge for up to four days. 

Here's how to make it: 

1. Put the hash browns, soup, 1 1/2 cups of the cheese and sour cream into a slow cooker. Season with salt and black pepper, to taste.
   
2. Stir well to combine.
   
3. Cover and cook on low for about 4 to 5 hours, or until potatoes are tender.
   
4. When ready to serve, stir in the chive and onion cream cheese and chopped fresh chives or green onions, if desired. Top with the remaining 1/2 cup of cheese and cover to let it melt. Serve.
   
   
   
   

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