This hash brown casserole copycat recipe is made with thawed hash browns, sour cream, cream of chicken soup, onion, and cheddar cheese and can be prepared in the oven or slow cooker. It is the perfect side dish for any meal, and the whole family will love it.

 cheesy hash brown potatoes that were cooked in a crock pot on a plate with a scoop on a fork

If you are trying to find ways to use up a big bag of potatoes, then here are some more ides. Making the perfect crispy-skin baked potato can be a bit of a challenge. However, I have found the secret to perfect baked potatoes every time. Looking for how to make mashed potatoes without butter but still has a creamy texture? Then you need to try these olive oil mashed potatoes.

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What Ingredients You Will Need

 cheesy hash brown potatoes made in a crock pot ingredients, sharp cheddar, pepper, butter, onion, cream of chicken, sour cream, shredded has brown bag
  • Frozen hash browns: It is best to thaw the hashbrowns and press with paper towels to remove excess moisture
  • Butter: Use real butter, not margarine
  • Cream of chicken soup: Do not dilute with milk
  • Sour cream: It’s best not to use low-fat.
  • Onion: For this recipe, I find a sweeter onion, such as Vidalia, is best.
  • Cheese: A good quality sharp cheddar cheese is best, so it is not so greasy.
  • Black pepper: If you don’t like black specks in your food, white pepper is a good option.

Why Should The Hashbrowns Be Thawed?

The frozen hash browns need to be thawed and dried for proper consistency. If you don’t thaw and dry them, they will release water as they cook and make the casserole watery.

Do I have to use frozen potatoes?

If you have fresh potatoes, you can grade them into hashbrowns for this casserol. However, the consistency of the finished dish will be a bit different than what you get at Cracker Barrel. It still will be delicious, though.

How To Make Cheesy Hash Brown Potatoes In A Crockpot

  1. To begin, it is best to thaw the frozen hashbrowns in your refrigerator overnight or on the defrost setting in your microwave.

After they are thawed, pat them dry of any excess water with paper towels.

hash browns thawed on a plate
  1. Melt the butter
melted butter in a plastic mixing bowl
  1. Pour the butter in a large mixing bowl. Add remaining ingredients except for 1 cup of cheddar cheese. This will be used for the topping after the casserole has been mostly cooked.
hash browns, butter cream of chicken soup, onion and sour cream mixed in a bowl with a cup of cheese near it
  1. Spoon the mixture into a crock pot.
 cheesy hash brown potatoes ready to start cooking in a Crock Pot
  1. Cook on low for 4 hours or high for 3 hours. During the last 30 minutes of cooking time, open the lid and sprinkle the cup of shredded cheese that was set aside. Place lid on the slow cooker and finish cooking time.

Easy Clean-Up Tip

If you want an easy cleanup after you use our slow cooker, then I suggest buying these disposable crock pot cooking bags. They really make life easier!

Give the casserol a twist in flavor

  • Oven: You can also make this dish in the oven. Just preheat the oven to 350 degrees. Combine all ingredients, minus 1 cup of cheese, in a large mixing bowl and place in a greased 9×13 casserole dish. Cover and bake for 35 minutes. Remove the cover and top with 1 cup of cheese. Turn the heat up to 400°. Bake for an additional 5-10 minutes to crisp the top.
  • Corn flakes: For a crunchy topping, try topping the casserole with corn flakes before baking.
  • Potato chips: Another option for a crunchy topping is to use potato chips.
  • Cubed potatoes: You could also use cubed potatoes instead of hash browns.

Optional Add-Ins

  • Meats: diced ham, sausage, bacon, or chicken.
  • Veggies: a variety of colors of bell peppers, chiles, jalapenos, broccoli or green beans.
  • Cheeses: Colby, Cheddar Jack, Monterey Jack, pepper jack, Swiss, Gruyere, provolone, mozzarella.
  • Herbs: chives, thyme, oregano, basil, parsley.

Can This Cheesy Hashbrown Casserole Be Kept In The Fridge to Bake Later?

Yes, you can keep this dish in the fridge for up to 3 days. Just cover it tightly with plastic wrap and bake it when you’re ready.

Can You Freeze and Bake It Later?

Yes, you can freeze this dish to bake later. Just place it in a freezer-safe container and cover it tightly. When you’re ready to bake it, thaw it overnight in the fridge and then bake it according to the recipe

Storage

The leftover casserole can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months. If you freeze the leftovers, it is best to thaw over night in the fridge and then reheat in the oven.

Reheating instructions

To reheat, place the casserole in a 350-degree oven and heat for about 20 minutes, or until heated through.

You can also reheat it in the microwave, on 50% power, for about 3 minutes. Then, if you want to keep the topping crispy, you can place it under the broiler for a minute or two.

Pro Tip

Why is my hash brown casserole soggy?

It is important to help prevent having a soggy casserole to pat the potatoes dry before adding them to the dish. Frozen hashbrowns vary in moisture by the brand you use. If your’s seems very wet, squeeze them with paper towels to absorb excess moisture.

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Cracker Barrel Cheesy Hash Brown Recipe on a plate
5 from 1 rating

Cheesy Hash Brown Potatoes Crock Pot

Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 12
If you're looking for a delicious and easy side dish your whole family will love, then you need to make this Cheesy Hash Brown Potatoes in Crock Pot recipe. It will only take you 10 minutes to prep and then your crock pot does all the work from there.

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

Ingredients
 

Instructions
 

  • To begin, it is best to thaw the frozen hashbrowns in your refrigerator overnight or on the defrost setting in your microwave.
    32 ounce frozen hashbrowns
  • After they are thawed, pat them dry of any excess water with paper towels.
  • Melt the butter in a small bowl.
    1/2 cup butter
  • Pour the butter in a large mixing bowl. Add remaining ingredients except for 1 cup of cheddar cheese. This will be used for the topping after the casserole has been mostly cooked.
    10.5 ounce cream of chicken soup, 16 ounces sour cream, 1/2 cup onions, 2.5 cups sharp cheddar cheese, 1/2 cup butter
  • Spoon the mixture into a crock pot.
  • Cook on low for 4 hours or high for 3 hours. During the last 30 minutes of cooking time, open the lid and sprinkle the cup of shredded cheese that was set aside. Place lid on the crockpot and finish cooking.

Equipment

Notes

Add-in Ideas
  • Meats: diced ham, sausage, bacon, or chicken.
  • Veggies: a variety of colors of bell peppers, chiles, jalapenos, broccoli or green beans.
  • Cheeses: Colby, Cheddar Jack, Monterey Jack, pepper jack, Swiss, Gruyere, provolone, mozzarella.
  • Herbs: chives, thyme, oregano, basil, parsley.
    Can This Cheesy Hashbrown Casserole Be Kept In The Fridge to Bake Later?
    Yes, you can keep this dish in the fridge for up to 3 days. Just cover it tightly with plastic wrap and bake it when you’re ready.
    Can You Freeze and Bake It Later?
    Yes, you can freeze this dish to bake later. Just place it in a freezer-safe container and cover it tightly. When you’re ready to bake it, thaw it overnight in the fridge and then bake it according to the recipe
    Storage
    The leftover casserole can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months. If you freeze the leftovers, it is best to thaw over night in the fridge and then reheat in the oven.
    Reheating instructions
    To reheat, place the casserole in a 350-degree oven and heat for about 20 minutes, or until heated through.
    You can also reheat it in the microwave, on 50% power, for about 3 minutes. Then, if you want to keep the topping crispy, you can place it under the broiler for a minute or two.
Serving: 1g, Calories: 264kcal, Carbohydrates: 19g, Protein: 9g, Fat: 18g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 49mg, Sodium: 367mg, Potassium: 316mg, Fiber: 1g, Sugar: 2g, Vitamin A: 533IU, Vitamin C: 7mg, Calcium: 229mg, Iron: 1mg
Cuisine: American
Course: Breakfast
Author: Gina Dickson

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