BREAKFAST, PORK, SLOW COOKER

Crockpot Cracker Barrel Hash Brown Casserole

3 comments

Crockpot Cracker Barrel Hash brown Casserole

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Recipe by Julia Pacheco Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

8

minutes
Cooking time

6

minutes

Ingredients

  • 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!

Recipe Video

3 Comments

  1. 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.

  2. 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.

  3. 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.

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