Crockpot Hash Brown Casserole
This Crockpot Cheesy Hashbrown Casserole is a creamy Cracker Barrel copycat loaded with melty cheese and tender potatoes. It's perfect for holidays or brunch!
Servings: 8 people
Calories: 362kcal
Cost: $8.86
Equipment
- Measuring cups and spoons
- mixing bowls
- mixing spoon
- crockpot
Ingredients
- 30 oz bag frozen shredded hashbrowns
- 1 can 10.5 oz cream of chicken soup
- 1 cup sour cream
- ½ cup butter melted
- 1 Tablespoon dehydrated onion
- 4 oz cheddar cheese shredded
- 4 oz Colby Jack cheese shredded
- 1 teaspoon Better Than Bouillon
- ½ teaspoon salt
- ½ teaspoon pepper
GARNISHES:
- Chopped parsley
Instructions
- Spray your Crockpot with nonstick spray.
- Using a large bowl, thaw the hash browns for 30 minutes.
- In a medium bowl, mix the cream of chicken soup, sour cream, melted butter, Better Than Bouillon, salt, and pepper.
- Once the hash browns are thawed, add the cheeses and dehydrated onion, and mix until combined.
- Pour the cream of chicken soup mixture into the hash brown mixture and mix until combined.
- Pour the hash brown mixture into the crockpot and cook on low for 2-3 hours or high for 1.5 hours.
- Sprinkle with parsley, serve, and enjoy!
Notes
Storage Tips
Storage: Store leftovers in an airtight container in the fridge for up to four days. Freeze: Prepare the dish and freeze it in an airtight container before cooking. Thaw the night before cooking and cook as directed.Nutrition
Serving: 1cup | Calories: 362kcal | Carbohydrates: 21g | Protein: 10g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 75mg | Sodium: 451mg | Potassium: 383mg | Fiber: 2g | Sugar: 1g | Vitamin A: 818IU | Vitamin C: 9mg | Calcium: 243mg | Iron: 1mg