Here’s a Crockpot version of Cracker Barrel’s famous Cheesy Hash Brown Casserole—creamy, comforting, and perfect for potlucks or busy days. 🧀🥔
Crockpot Cracker Barrel Cheesy Hash Brown Casserole
Ingredients
- 1 (32 oz) bag frozen shredded hash browns, thawed
- 2 cups shredded sharp cheddar cheese
- 1 (10.5 oz) can cream of chicken soup
(or cream of mushroom for vegetarian) - 1/2 cup sour cream
- 1/4 cup melted butter
- 1/2 cup chopped onion (optional, but classic)
- 1/2 tsp salt
- 1/2 tsp black pepper
Optional Toppings
- Extra cheese
- Crushed Ritz crackers or cornflakes (add at end if desired)
Instructions
- Grease the crockpot with butter or nonstick spray.
- In a large bowl, mix:
- Hash browns
- Cheese
- Soup
- Sour cream
- Melted butter
- Onion
- Salt and pepper
- Spoon mixture into the crockpot and spread evenly.
- Cover and cook:
- LOW: 4–5 hours
- HIGH: 2–3 hours
- Stir once halfway through if possible.
- If using toppings, add during the last 30 minutes.
Tips for Best Results
- Thaw and drain hash browns to prevent excess liquid
- Use sharp cheddar for stronger flavor
- Don’t overcook or edges may dry out
- Keep warm setting works great for parties
Variations
- Meat lovers: Add cooked bacon or sausage
- Spicy: Add diced jalapeños or pepper jack cheese
- Extra creamy: Add 4 oz cream cheese
- Breakfast version: Add scrambled eggs and ham
Make-Ahead Friendly
- Assemble ingredients the night before
- Store in fridge
- Start crockpot in the morning
If you’d like, I can also give you:
- Exact Cracker Barrel copycat ratios
- Oven-baked version
- Healthier/lightened-up option
- Freezer prep instructions
Just tell me!
