Crockpot Hashbrown & Meatballs

Get ready to indulge in a ridiculously easy and incredibly delicious meal that practically cooks itself! This Crockpot Hashbrown and Meatball Casserole is the ultimate comfort food, perfect for busy weeknights or cozy weekends. Imagine tender, shredded hashbrowns baked to golden perfection in a rich, creamy, and wonderfully cheesy sauce, generously studded with savory meatballs. But wait, there's more! We've infused this dish with the irresistible tang and herbaceous notes of ranch seasoning, elevating it to a whole new level of crave-worthiness. With just a handful of simple ingredients—frozen hashbrowns, pre-cooked meatballs, canned cheddar soup, heavy cream, plenty of shredded cheese, and that magical ranch seasoning—you'll have minimal prep and maximum flavor. Just toss everything in your crockpot, set it, and forget it until a bubbling, cheesy masterpiece is ready to serve. This casserole is a hearty, satisfying dish that the whole family will adore. It's cheesy, savory, and incredibly comforting, making it an instant classic in your recipe rotation. So, grab your crockpot and get ready to create a meal that's as effortless as it is delectable!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the Crockpot: Lightly grease the inside of a 6-quart or larger crockpot with cooking spray to prevent sticking.

Step 2

Mix the Base: In a large bowl, combine the thawed shredded hashbrowns, condensed cheddar cheese soup, heavy cream, 4 tablespoons of the ranch seasoning mix, and half of the shredded cheese (1 to 1.5 cups). Stir until everything is well combined and the hashbrowns are evenly coated.

Step 3

Layer the Ingredients:

Step 4

Pour half of the hashbrown mixture into the bottom of the prepared crockpot and spread it out evenly.

Step 5

Arrange the frozen meatballs in a single layer over the hashbrown mixture.

Step 6

Pour the remaining hashbrown mixture over the top of the meatballs, spreading to cover them completely.

Step 7

Cover the crockpot and cook on low for 4-6 hours or on high for 2-3 hours. The casserole is ready when the hashbrowns are tender and the sauce is bubbly.

Step 8

Add Final Cheese: About 30 minutes before the end of the cooking time, sprinkle the remaining shredded cheese over the top of the casserole.

Step 9

Final Touches: Replace the lid and continue to cook until the cheese is melted and bubbly. Taste and add more salt, pepper, or ranch seasoning if desired.

Step 10

Serve: Serve hot. This dish is great on its own or with a side of steamed vegetables or a simple salad.