Cracker Barrel Potato Casserole

Cracker Barrel Cheesy Hash Brown Recipe on a plate

This creamy cracker barrel potato casserole with hash browns is one of those easy side dishes that always disappears fast. The slow cooker keeps the potatoes tender and creamy while the cheddar cheese gives it that rich, comforting flavor people expect from the restaurant version. I keep this recipe in my back pocket for busy weekends, church suppers, and family dinners because it takes just a few minutes to put together.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 264

Author Gina Dickson

Equipment

Slow Cooker (6 Quart with Temp Probe)

Ingredients

32 ounce frozen hashbrowns thawed
1/2 cup butter do not use a butter substitue
10.5 ounce cream of chicken soup one can
16 ounces sour cream
1/2 cup onions diced
2.5 cups sharp cheddar cheese shredded- Be sure to reserve 1 cup for topping after cooking.

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.

Notes

Leftover Storage, Freezing, and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To freeze leftovers, place them in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
To reheat in the oven, place the casserole in a 350-degree oven for about 20 minutes or until heated through.
You can also microwave individual portions on 50% power for about 3 minutes. If you want the cheese on top a little crispier afterward, place it under the broiler for a minute or two.

Nutrition