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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Add Hashbrowns: If hashbrowns are very moist, pat dry with paper towels. Add hashbrowns to the cheesy mixture and stir to combine thoroughly.
- 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.
- 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.
- Rest and Serve: Let the casserole sit for 10 minutes after cooking, then serve warm.
- 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
