This Cracker Barrel copycat casserole is our family favorite! We don’t go to the restaurant anymore for it!
There’s something undeniably comforting about homestyle cooking, especially when it involves a slow cooker. If you’re a fan of the Cracker Barrel CopyCat Hashbrown Casserole, you’re in for a treat! In this article, we’ll walk you through a simple yet mouthwatering recipe that will have your taste buds singing with joy. Let’s dive in!
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Ingredients:
| Ingredients | Quantity |
|---|---|
| Frozen shredded hash browns | 1 (30-ounce) package |
| Cream of chicken soup | 1 (10.75-ounce) can |
| Shredded cheddar cheese | 2 cups |
| Melted butter | 1/2 cup |
| Chopped onion | 1/2 cup |
| Sour cream | 1 pint |
| Salt | To taste |
| Pepper | To taste |
| Freshly chopped parsley (optional) | 1/4 cup |
Instructions:
- Mix Ingredients: In a large mixing bowl, combine the thawed hash browns, cream of chicken soup, shredded cheddar cheese, melted butter, chopped onion, sour cream, salt, and pepper. Stir until all the ingredients are thoroughly combined.
- Prep Slow Cooker: Grease the inside of your slow cooker with a small amount of butter or non-stick cooking spray to prevent sticking.
- Add Mixture: Transfer the hashbrown mixture into the slow cooker and spread it out evenly.
- Cook: Cover the slow cooker with its lid and set it to cook on low for 5 to 6 hours or on high for 2 to 3 hours. The casserole should be heated through, and the edges should start to turn golden brown.
- Garnish: Once done, if desired, sprinkle chopped parsley over the top for a pop of color and freshness.
- Serve: Serve warm and enjoy the comforting taste of homestyle cooking right from your slow cooker.
