Crockpot Cracker Barrel Hashbrown Casserole
Making Cracker Barrel Hashbrown Casserole in a crock pot is simple and delicious! Layers of cheese, hashbrowns, diced onion and a light cream sauce all melted together for the perfect side dish.
Equipment
Ingredients
- 32 ounces frozen shredded hash browns
- 1 stick cold butter grated
- 10¼ oz condensed cream of chicken soup
- 1 cup sour cream
- 1 cup onion finely diced
- 2 cups colby cheese grated
- 1 tsp Lawrys seasoning salt
- 1/2 tsp black pepper
Instructions
- Grate butter and cheese - it's best if they are cold - right out of the fridge. Dice onion in a small dice.
- Spray your crockpot or slow cooker with non-stick spray.
- In a large bowl, add all ingredients - setting aside 1/4 cup shredded cheese to put on top and stir mixture.
- Pour potato mixture into your slow cooker. Sprinkle reserved cheese on top of the casserole.
- Cook on high for 2 to 3 hours or on low for 4 hours.
Notes
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 1cupCalories: 338kcalCarbohydrates: 21gProtein: 10gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 65mgSodium: 696mgPotassium: 363mgFiber: 2gSugar: 2gVitamin A: 742IUVitamin C: 9mgCalcium: 224mgIron: 1mg
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