½ cup sautéed mushrooms
1 cup steamed broccoli florets
Substitution notes:
No cream of chicken? Use cream of mushroom or make your own white sauce. No sour cream? Use plain Greek yogurt. Want to make it lighter? Use reduced-fat sour cream and cheese. Gluten-free? Use gluten-free cream of soup and skip the cornflake topping.
Step 1: Prep the Slow Cooker
Grease the inside of your slow cooker with butter or nonstick spray to prevent sticking.
Step 2: Mix the Base
In a large bowl, combine the thawed hash browns, cream of chicken soup, sour cream, 1½ cups of shredded cheddar cheese, melted butter, diced onion (if using), salt, pepper, and garlic powder. Stir until everything is well coated.
Step 3: Transfer to the Crockpot
Pour the mixture into the prepared slow cooker. Spread it evenly, using the back of a spoon to smooth the top.
Sprinkle the remaining ½ cup of shredded cheese over the top.
Step 4: Cook Low and Slow
Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. The casserole is done when the edges are bubbling and the center is hot and set.
Step 5: Add the Topping (Optional)
If you want a crunchy topping, remove the lid during the last 30 minutes of cooking. Combine the crushed cornflakes or panko breadcrumbs with 2 tablespoons of melted butter. Sprinkle over the casserole and continue cooking uncovered to crisp the topping.
Step 6: Serve
Let the casserole rest for 5-10 minutes before serving. It will hold its shape better and be easier to scoop.
