I feel like my life was literally changed after trying Cracker Barrel’s hashbrown casserole for the first time. I never knew such a delicacy existed. I tried multiple copy cat recipes and could never seem to find one that was close enough to my liking. This recipe however, is minimal and is a great replica. This is also perfect to cook breakfast for dinner with. Pair with some biscuits, gravy, and protein for a killer dinner.

Prep time: 10 minutes

Cook time: 2 hours (high) – 4 hours (low)

Ingredients:

• 32 ounce frozen hashbrowns
• 1/2 cup melted butter
• 1 can cream of chicken soup
• 16 ounces sour cream
• 1 small white onion (chopped)
• 1 1/2 cups colby jack cheese
• 1/2 shredded cheddar cheese
• salt & pepper to taste (I also like to add some garlic powder, optional)

Begin by melting your butter in the microwave and set aside. In a large bowl, combine sour cream, cream of chicken, and butter. Add the hashbrowns, chopped onions, and seasonings to the mixture. Stir in the cheese.

Prep your crockpot with butter or olive oil spray (I always prefer butter). Dump your mixture into the crockpot. Cook on low for 4 hours, or high for 2 – 3. Sprinkle some extra mild cheddar cheese on top once done.

Nutrition Information:

Calories: 611kcal Carbohydrates: 41.95g Protein: 16.08g Fat: 43.76g Saturated Fat: 19.51g Polyunsaturated Fat: 4.631g Cholesterol: 88mg Sodium: 653mg Potassium: 778mg Fiber: 3.9g Sugar: 1.64g Vitamin A: 1031IU Vitamin C: 9.2mg Calcium: 395mg Iron: 1.1mg