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Cracker Barrel Hashbrown Casserole Recipe
Make homemade cracker barrel hashbrowns right at home! Frozen hashbrowns are mixed with cheese, sour cream and cream of chicken soup.
Prep Time
15
minutes
mins
Cook Time
4
hours
hrs
Total Time
4
hours
hrs
15
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
8
Calories:
297
kcal
Author:
Sarah Olson
Equipment
Slow Cooker - 4 quart or larger (I own and use this one from Crock-Pot)
Ingredients
30
oz.
shredded hash browns
frozen
10.5
oz.
cream of chicken soup
2
cups
sour cream
2
Tbsp.
butter
melted
1
small onion
finely diced
8
oz.
cheddar
shredded
1
Tbsp.
garlic pepper seasoning
thinly sliced green onion
for garnish (optional)
US Customary
-
Metric
Instructions
Prepare the slow cooker pot with non stick cooking spray.
Add all ingredients into the slow cooker pot and mix until thoroughly combined. (reserve ¼ cup shredded cheese for later)
Cook on low for 3-4 hours or until the potatoes are tender.
Mix and top with the reserved shredded cheese and cook for another 20 minutes or until the cheese has melted.
Serve immediately and garnish with thinly sliced green onion, enjoy.
Notes
Place the leftovers in a freezer-friendly bag or container and freeze for up to 3 months.
Use any cheese that you like, such as swiss, gouda, colby jack, gruyere or pepper jack.
Cream of mushroom soup is a great substitute for cream of chicken soup. You can also substitute plain Greek yogurt for sour cream.
Want to add meat? One of the quickest ways is to add cooked and chopped ground beef or leftover chicken from something else you've cooked.
Nutrition
Calories:
297
kcal
|
Carbohydrates:
8
g
|
Protein:
9
g
|
Fat:
26
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
0.1
g
|
Cholesterol:
73
mg
|
Sodium:
488
mg
|
Potassium:
145
mg
|
Fiber:
0.3
g
|
Sugar:
3
g
|
Vitamin A:
798
IU
|
Vitamin C:
2
mg
|
Calcium:
269
mg
|
Iron:
1
mg