Crockpot Cracker Barrel Cheesy Hash Brown Casserole Recipe
This crockpot Cracker Barrel Hash Brown Casserole recipe is cheesy perfection. It's creamy, full of flavor and addictive.
Equipment
Ingredients
- 32 Ounces Frozen Hash Browns
- ½ Cup Salted Butter melted
- 1 (10.5 Ounce) Can Cream of Chicken Soup
- 2 Cups Sour Cream
- 2 Cups Colby Jack Cheese freshly grated, then divided
- 3 Each Shallots diced
- ½ teaspoon Black Pepper
- Salt to taste
Instructions
- Add the melted butter, cream of chicken soup and sour cream to a large mixing bowl and mix well.½ Cup Salted Butter, 1 (10.5 Ounce) Can Cream of Chicken Soup, 2 Cups Sour Cream
- Season with salt and pepper.½ teaspoon Black Pepper, Salt to taste
- Add the diced shallots, hash browns and 1-½ cups of the Colby-Jack cheese. Mix again.32 Ounces Frozen Hash Browns, 3 Each Shallots, 2 Cups Colby Jack Cheese
- Add the mixture to a greased crockpot and spread to level out.
- Sprinkle with the remaining cheese on top, cover and cook on high for 2-½ hours or low for about 4 hours.
Notes
Sometimes I like to use salted butter as I feel it does season well. Considering a can of chicken soup normally is quite high in sodium you might not need any more salt than this. If you know you normally like your food to be more seasoned than others you may want to add some more. You do you.
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Nutrition
Serving: 1g | Calories: 518kcal | Carbohydrates: 39g | Protein: 13g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 416mg | Fiber: 4g | Sugar: 4g
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