Last Updated on January 20, 2024 by Allison Lancaster
Slow Cooker Cheesy Hash Brown Casserole will quickly become a family favorite. With only a few ingredients, this Cracker Barrel copycat recipe is perfect for taking to brunches and making for sleepovers!
Slow Cooker Cheesy Hash Brown Casserole
This crockpot casserole recipe is a staple for Sunday breakfast. It is the perfect side dish to pair with eggs or pancakes. You can add meat to it to make it a main dish.
No more having to go to Cracker Barrel to get your hash brown cheesy casserole; this easy recipe is so simple to make at home!
Can I add meat to my slow cooker casserole?
If you want to make this Cracker Barrel copycat recipe a little more hearty, feel free to add meat. You can use cubed ham or sausage crumbles. You can also use bacon, which Cracker Barrel uses for the loaded hash brown casserole.
This cheesy hash brown casserole dish is also great for dinner! It is a great side dish for holiday dinners or family gatherings.
You can serve your Cracker Barrel hashbrown casserole with:
How do I store leftover cheesy hash brown casserole?
I recommend putting any leftovers that you have in an airtight container. They will last for up to about four days in the fridge. You can warm your leftovers up in the microwave in 30-second increments.
Can I make my cheesy hash brown casserole in advance?
Yes! This is a great recipe to make in advance. You can place your casserole in a freezer-friendly bag or airtight container. It will last in your freezer for three months. It is a great dish to keep on hand for a quick breakfast.
Cheesy Hash Brown Casserole Variations:
There are a few other simple ingredients great additions to your easy hashbrown casserole. You can add in finely chopped bell pepper. You can top your recipe with crushed cornflakes, potato chips, Ritz crackers. You could also mix in ground beef and serve it as a main dish for the ultimate comfort food.
Cheesy Hash Brown Casserole Ingredients:
Hash browns: I like to use frozen shredded hash brown potatoes. You will need the 32 oz. bag.
Butter: I recommend using unsalted butter. If you use salted butter, I would decrease the salt later in the recipe or leave it out altogether.
Cream of Chicken Soup: You’ll need one can; this adds a chicken flavor to your casserole.
Sour Cream: I like to use full-fat sour cream; it pairs well with the cream of chicken soup, making your hash browns creamy.
Onion: I recommend using a finely chopped small white onion. If you don’t like onion, you can leave it out.
Cheddar Cheese: I use sharp shredded cheddar cheese; it adds the perfect flavor to the casserole. You could always use Colby Jack or even a smoked gouda for a smokey flavor.
Salt and Pepper: To taste.
How to Make Cracker Barrel Copycat Hash Brown Casserole:
Prepare the liner of a slow cooker with nonstick cooking spray.
Take out one cup of shredded cheese and place it to the side.
In a large bowl, mix all of the ingredients.
Transfer the mixture to the prepared slow cooker. Top with the remaining cheese.
Cover the slow cooker and heat on low for 4 hours or until the cheese on top has melted and the casserole is heated through.
Notes: You can mix all ingredients directly in the slow cooker. If you do not like sharp cheddar cheese, experiment using any cheese blend. I used one teaspoon of salt and ½ teaspoon of black pepper.
- 1 (32 ounce) bag frozen hash browns, thawed
- 1 stick butter, melted
- 1 (10.5 ounce) can cream of chicken soup
- (16 ounce) container sour cream
- 1 onion, finely chopped
- 3 cups shredded sharp cheddar cheese, divided
- Salt and black pepper, to taste
- Prepare the liner of a slow cooker with nonstick cooking spray.
- In a large bowl, stir together all of the ingredients EXCEPT 1 cup of the shredded cheddar cheese.
- Transfer the mixture to the prepared slow cooker. Top with the remaining cheese.
- Cover the slow cooker and heat on low for 4 hours or until the cheese on top has melted and the casserole is heated through.
You can mix all of the ingredients together directly in the slow cooker. If you do not like sharp cheddar cheese, experiment using any cheese blend. I used 1 teaspoon salt and ½ teaspoon black pepper
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