Cracker Barrel Hashbrown Casserole
User Reviews
5.0
30 reviews
Excellent
Cracker Barrel Hashbrown Casserole
Report
Crockpot Cracker Barrel Hashbrown Casserole is rich, cheesy, and the ultimate comfort food! It's almost effortless, made with frozen hashbrowns, butter, and sour cream all tossed into the slow cooker, for the easiest side dish ever!
Share:
Ingredients
- 30-32 ounces frozen hashbrowns thawed, see notes
- ½ cup butter melted
- 1 teaspoon bouillon chicken, mushroom, vegetable -- this ingredient is optional but adds a great boost
- 1 medium onion chopped fine
- 2 cups sour cream or plain Greek Yogurt (16 ounces)
- 2-3 cups shredded cheese use your favorite, I used Colby Jack and Sharp Cheddar (reserve ½-1 cup for top)
- 1-2 teaspoons kosher salt to taste
- ¼ - ½ teaspoon black pepper
Instructions
How to Thaw Frozen Hashbrowns
- Easiest way is to place hash browns in the fridge the night before using. For quick defrosting of hashbrowns evenly lay out frozen hashbrowns on foil lined or parchment lined baking sheets, should only take about 20 m minutes or so, toss occasionally.
Crockpot Cracker Barrel Hashbrown Casserole
- Spray 4-7 quart crockpot with a little spray oil (not non-stick spray) or a rub well with a little melted butter.
- In a large mixing bowl, combine melted butter and stir in bouillon until mostly combined. Add chopped onion, shredded cheese (reserve ½-1 cup), sour cream, salt, pepper, stirring until smooth.
- If hashbrowns are extra moist, pat dry with paper towels. Add hashbrowns to the cheesy mixture, stirring to combine.Spoon into prepared crockpot, smooth evenly. Cover and cook on LOW 4-5 hours OR on HIGH for 2-3 hours.
- I recommend stirring half way through since all crockpots heat differently, this will prevent areas from getting too crispy. In the last 30 minutes of cooking, stir hash brown mixture if desired and then add reserved shredded cheddar cheese to the top of the casserole until melted. Let sit 10 minutes, then serve.
Oven Baked Hashbrown Casserole
- Spray or butter a 9x13 inch casserole dish and preheat the oven to 350° F (175° C).
- Mix as directed above, spreading mixture into a casserole dish and topping with extra grated cheese. Bake 40-55 minutes or until hot and bubbly, allow to sit for 10 minutes before serving.
Equipments used:
Notes
- TIPS
- Variations
- box grater
- Storage
- Make Ahead | Prep as planned, cover with sprayed plastic wrap and refrigerate 1-2 days. When ready to bake it, remove from fridge, allowing to come to room temperature for 30-45 minutes and then cooking as directed. You may need to add a few minutes of cooking time to make up for the chilled ingredients.
- Can you freeze hashbrown Casserole? Yes! Freezing the unbaked hashbrown casserole works too. Prepare the recipe up to adding it to the oven or crockpot. Next, wrap the container twice in plastic wrap, then again in foil. Freeze the dish for up to 2-3 months.
- Expert tip, if you plan on cooking the recipe in the slow cooker—line the crockpot with aluminum foil, place hashbrown casserole inside, and freeze for 1-2 hours until firm. Then, remove the casserole from the crockpot and cover it with plastic wrap, and or place it in an airtight container, returning to the freezer, freeze up to 1 month.
- Thaw the recipe overnight in the fridge, then cook it in the slow cooker or oven.
- To freeze leftover hashbrown casserole | wrap well in plastic wrap or aluminum foil, store in an airtight container or baggie and freeze up to three months.
- Leftovers | First, let the casserole completely cool. Transfer it to an airtight container and store it in the refrigerator for up to four days.
- Reheating Leftover Hashbrown Casserole | If reheating several portions, place in oven save dish in a 325 degree oven, cover with aluminum foil and heat for 30 minutes until hot and bubbly. From frozen, add an additional 15-30 minutes. Individual servings are easily reheated by placing in microwave and heating for 30-60 seconds.
- When you lift the lid off, lift straight up, there will be condensation that forms, dump that in the sink, not in the casserole!
- Stir the mixture in the crockpot half way through since all crockpots heat differently.
- Note: sometimes sour cream will appear curdled when frozen, then baked, it won't harm you at all, just looks a little funny.
- Vegetarian Cracker Barrel Hashbrown Casserole | Substitute chicken bouillon with Garlic, Vegetable, or Mushroom Better than Bouillon.
- Gluten-Free Hashbrown Casserole | Naturally gluten-free, but double check your ingredients!
- Add Meat | Cook and drain up to 1 lb breakfast sausage or cut-up sausage links. Add up to 1 ½ cups of diced ham or up to 1 lb of browned and drained ground beef or turkey.
- Loaded Hashbrown Casserole | Top with crispy bacon bits, extra melted cheese, chopped green onions, and more sour cream—think of it as a loaded baked potato!
- Can I Use Fresh Potatoes? This is a great recipe if you have leftover baked potatoes, I do not recommend using raw shredded potatoes. If you have leftover baked potatoes, chill them well, then shred using a box grater.
- Crunchy Topping | If desired, toss 1 cup corn flakes with 3-5 tablespoons of melted butter, adding them to the top of the casserole at the end, baking them for 10-15 minutes in a 350 degree oven until crispy and crunchy.
Nutrition Information
Show Details
Serving
1serving
Calories
392kcal
(20%)
Carbohydrates
23g
(8%)
Protein
10g
(20%)
Fat
30g
(46%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.5g
Cholesterol
87mg
(29%)
Sodium
602mg
(25%)
Potassium
421mg
(12%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
903IU
(18%)
Vitamin C
10mg
(11%)
Calcium
217mg
(22%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8-12 people
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 392kcal | 20% |
| Carbohydrates | 23g | 8% |
| Protein | 10g | 20% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 87mg | 29% |
| Sodium | 602mg | 25% |
| Potassium | 421mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 903IU | 18% |
| Vitamin C | 10mg | 11% |
| Calcium | 217mg | 22% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
Other Recipes
You'll Also Love
