Crockpot Cracker Barrel Cheesy Hash Brown Casserole
A cozy, no-stress dinner that's warm, cheesy, and perfect for potlucks. This casserole feeds a crowd and can be made in a crockpot for hassle-free cooking.
Ingredients
Main Ingredients
- 1 bag Frozen shredded hash browns, thawed Thawing helps them mix easier.
- 1 cup Sour cream Light sour cream can be used for a lighter dish.
- 1 can Cream of chicken soup Can substitute with cream of mushroom or cream of celery.
- 1/2 cup Melted butter Adjust based on preference for richness.
- 2 cups Shredded cheddar cheese Can be replaced with pepper jack or Colby jack.
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Onion powder
- 1 optional Diced onion or chopped green onion For added flavor and freshness.
Instructions
Preparation
- Spray the crockpot insert well with nonstick spray.
- In a large mixing bowl, stir together all of the ingredients until the potatoes are well coated.
- Pour the mixture into the crockpot and smooth it out.
Cooking
- Cook on low for 3 to 4 hours, until hot and bubbly with slightly golden edges.
- For a more melty top, save a small handful of cheese to sprinkle on during the last 15 to 20 minutes of cooking.
Notes
Leftovers can be stored in an airtight container in the fridge for 3 to 4 days, or frozen for up to 2 months. Reheat in the microwave or oven for the best texture.