Crockpot Cracker Barrel Hashbrown Casserole Recipe

Introduction

Crockpot Cracker Barrel Hashbrown Casserole is a rich, cheesy comfort food that’s incredibly easy to make. Featuring frozen hashbrowns, sour cream, and melted cheese, this slow-cooker dish is perfect for effortless gatherings or cozy family meals.

Ingredients

• 30-32 ounces frozen hashbrowns, thawed
• ½ cup butter, melted
• 1 teaspoon bouillon (chicken, mushroom, or vegetable; optional)
• 1 medium onion, chopped fine
• 2 cups sour cream or plain Greek yogurt (16 ounces)
• 2-3 cups shredded cheese (such as Colby Jack and Sharp Cheddar), reserve ½-1 cup for topping
• 1-2 teaspoons kosher salt, to taste
• ¼ – ½ teaspoon black pepper

Instructions

1. Step 1: Spray a 4-7 quart crockpot lightly with cooking oil or rub with melted butter to prevent sticking.
2. Step 2: In a large bowl, combine the melted butter and bouillon until mostly blended. Stir in the chopped onion, shredded cheese (reserve some for topping), sour cream, salt, and pepper. Mix until smooth.
3. Step 3: If hashbrowns are very moist, pat them dry with paper towels. Add the hashbrowns to the cheesy mixture and stir until evenly combined.
4. Step 4: Spoon the mixture into the prepared crockpot and smooth the surface evenly. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours.
5. Step 5: Stir the casserole halfway through cooking to prevent uneven crisping, as crockpots can heat differently.
6. Step 6: In the last 30 minutes of cooking, stir the casserole if desired, then top with the reserved shredded cheese. Allow the cheese to melt. Let sit for 10 minutes before serving.

Tips & Variations

• Lift the lid straight up to avoid dripping condensation back into the casserole; discard condensation in the sink.
• Substitute chicken bouillon with garlic, vegetable, or mushroom bouillon for a vegetarian version.
• Add cooked breakfast sausage, diced ham, or browned ground beef or turkey for a meatier casserole.
• Top with crispy bacon bits, extra cheese, chopped green onions, and sour cream for a loaded version.
• Use leftover baked potatoes shredded with a box grater instead of frozen hashbrowns for a fresh twist.
• For a crunchy topping, toss 1 cup corn flakes with melted butter and bake on top for 10-15 minutes at 350°F (175°C).

Storage

Store leftover casserole in an airtight container in the refrigerator for up to four days. Reheat multiple servings in a 325°F oven, covered with foil, for about 30 minutes or until bubbly; add 15-30 minutes if reheating from frozen. Individual portions can be warmed in the microwave for 30-60 seconds.

You can make this casserole ahead and refrigerate for 1-2 days before cooking. For freezing, prepare the unbaked casserole and wrap tightly with plastic wrap and foil. Freeze up to 2-3 months. Thaw overnight in the fridge before cooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potatoes instead of frozen hashbrowns?

Using leftover baked potatoes that are shredded works great, but raw shredded potatoes are not recommended for this recipe.

What if my sour cream looks curdled after freezing?

This is normal and won’t affect the taste or safety of the dish—just a slight change in texture when baked.

Crockpot Cracker Barrel Hashbrown Casserole Recipe

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★★★★★

4.8 from 91 reviews

• Author: Lila
• Total Time: 4 hours 15 minutes
• Yield: 8–12 servings 1x
• Diet: Gluten Free

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Description

Crockpot Cracker Barrel Hashbrown Casserole is a rich, cheesy, comforting side dish made effortlessly in a slow cooker. Featuring frozen hashbrowns, melted butter, sour cream, cheese, and seasonings, this casserole is perfect for gatherings or family meals. You can cook it in a crockpot for hands-off convenience or bake it in the oven for a golden top. It’s customizable with vegetarian, gluten-free, and loaded variations.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 30–32 ounces frozen hashbrowns, thawed
• ½ cup butter, melted
• 1 teaspoon bouillon (chicken, mushroom, or vegetable) – optional
• 1 medium onion, finely chopped
• 2 cups sour cream or plain Greek yogurt (16 ounces)
• 2–3 cups shredded cheese (Colby Jack and Sharp Cheddar recommended, reserve ½–1 cup for top)
• 1–2 teaspoons kosher salt, to taste
• ¼ – ½ teaspoon black pepper

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Instructions

1. Thaw Hashbrowns: Place frozen hashbrowns in the fridge overnight or lay them out evenly on a foil or parchment-lined baking sheet for about 20 minutes, tossing occasionally, to defrost quickly.
2. Prepare Crockpot: Spray a 4-7 quart crockpot with cooking oil spray (not non-stick) or rub the inside with melted butter to prevent sticking.
3. Mix Ingredients: In a large bowl, combine melted butter and bouillon, stirring until mostly combined. Add chopped onion, shredded cheese (reserve ½-1 cup), sour cream, salt, and pepper. Stir until smooth.
4. Add Hashbrowns: If hashbrowns are very moist, pat dry with paper towels. Add hashbrowns to the cheesy mixture and stir to combine thoroughly.
5. Cook in Crockpot: Spoon the mixture into the prepared crockpot and smooth evenly. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours. Stir halfway through cooking to ensure even heating and prevent crisping in spots.
6. Add Cheese Topping: In the last 30 minutes, optionally stir the hashbrown mixture, then sprinkle the reserved shredded cheese on top. Allow the cheese to melt.
7. Rest and Serve: Let the casserole sit for 10 minutes after cooking, then serve warm.
8. Oven Baking Alternative: Preheat oven to 350°F (175°C). Butter or spray a 9×13 inch casserole dish, mix ingredients as above, spread mixture in dish, top with reserved cheese, and bake for 40-55 minutes until hot and bubbly. Let sit 10 minutes before serving.

Notes

• Lift the crockpot lid straight up to avoid dripping condensation back into the casserole; drain condensation into the sink.
• Stir the mixture halfway through cooking in the crockpot to ensure even heat distribution.
• Sour cream may appear curdled after freezing and baking but is safe to eat.
• Vegetarian variation: substitute chicken bouillon with garlic, vegetable, or mushroom bouillon.
• Gluten-free variation: naturally gluten-free, but verify that all ingredients are gluten-free.
• Add meat options: cooked sausage, ham, or browned ground beef or turkey can be added for a meat-loaded casserole.
• Use leftover baked potatoes shredded as a substitute for hashbrowns, not raw shredded potatoes.
• For crunchy topping, toss 1 cup corn flakes with 3-5 tablespoons melted butter and bake for 10-15 minutes.
• Make ahead by preparing and refrigerating for 1-2 days before cooking; allow to come to room temperature before cooking.
• Freezing: Unbaked casserole freezes well up to 2-3 months; thaw overnight in the fridge before cooking.
• Leftovers store in an airtight container in the refrigerator up to four days; reheat in oven at 325°F covered with foil for 30 minutes or in microwave single servings.

• Prep Time: 15 minutes
• Cook Time: 4 hours
• Category: Side Dish
• Method: Slow Cooking
• Cuisine: American

Keywords: Cracker Barrel hashbrown casserole, slow cooker hashbrown casserole, cheesy hashbrown casserole, comfort food, Crockpot side dish, easy casserole recipe