Crockpot Cracker Barrel Hash brown Casserole
Course: BreakfastCuisine: AmericanDifficulty: EasyServings
8
servingsPrep time
8
minutesCooking time
6
minutesIngredients
1/2 cup melted butter
2 tbs all purpose flour
10oz can cream of chicken soup
1 onion, diced
2 cups shredded cheddar cheese
14oz sour cream
16oz diced ham
26oz frozen hash browns
1/2 tsp peper
Directions
- To a small bowl whisk the melted butter and flour together.
- To a large mixing bowl add the cream of chicken soup, onion, cheese, sour cream and ham mix well. Now stir the hash browns and pepper in.
- Grease the slow cooker with non-stick spray then pour the hash brown casserole in. Drizzle the butter mixture over the top. Optional: sprinkle more shredded cheese over everything.
- Cover and cook on LOW for 5-6 hours or HIGH for 3 hours. Enjoy!
I made this a few days ago and it was a huge hit, next time I might have to halve the recipe or my husband and kids won’t leave any room on their plates for their vegetables! I had to use cubed has browns because the grocery store was out of shredded one and it was still really delicious.
I made this Cracker Barrel Hash Brown casserole today, but it turned out really soupy. 🙁 Any recommendations on what I need to change? Should I have defrosted the hash browns? I know the directions don’t indicate to do this, but maybe I should’ve made a logical leap.
Tried the cracker barrel cassarol today. It’s goopy for me too. We hate it. Sorry to julia we tried something new in our house its not a hit. But we will be trying others.