Brought this to the end-of-summer neighborhood cookout and three people followed me to my car asking for the recipe.
1. Lightly grease the inside of a slow cooker. In a large mixing bowl, stir together the condensed soup, sour cream, and melted butter until smooth.
2. Add the frozen shredded Potatoes O’Brien and 1 1/2 cups of the cheddar cheese to the bowl. Stir well until the potatoes are evenly coated.
3. Spoon the mixture into the prepared slow cooker and spread it into an even layer. Sprinkle the remaining 1/2 cup cheddar cheese over the top.
4. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until hot and set around the edges. If your slow cooker insert is oven-safe and you want extra crispiness on top, place the insert under the broiler for 2 to 3 minutes just before serving.
5. Let the casserole rest for 10 minutes, then scoop and serve warm.
Variations & Tips
For extra crispy edges: If your slow cooker insert is safe for the oven, a quick trip under the broiler gives the top more color and helps mimic that oven-baked casserole finish everybody loves at potlucks.
For picky eaters: This recipe is already very family-friendly, but you can use plain frozen shredded hash browns instead of Potatoes O’Brien if your crowd is not excited about onions and peppers.
To make it richer: Swap in cream of cheddar or cream of mushroom soup for a slightly different flavor, or stir in a little extra cheese if you want an even gooier casserole.
Make-ahead tip: Mix everything together the night before, cover, and refrigerate the slow cooker insert if your model allows it. The next day, set it out briefly to take the chill off, then cook as directed.
Cookout serving tip: This casserole stays warm nicely in the slow cooker on the warm setting, which makes it especially handy for neighborhood parties, tailgates, and holiday buffet tables.
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