I'm bringing together my love of Cracker Barrel and comforting casseroles with my love of slow cookers in this simple yet delicious Cracker Barrel copycat slow cooker hashbrown casserole! It's creamy, cheesy, and bacon-y, and perfect for weekdays, weekends, and holiday dinners!
Pour in the frozen hash browns, sour cream, cream of soup, butter, onion, 1 cup of the cheese, half the chopped scallions, half the cooked bacon, and salt and pepper.
30 ounces frozen shredded hashbrowns, 16 ounces sour cream, 10.5 ounce cream of onion soup, ½ cup unsalted butter, 1 small white onion, 2 cups colby jack cheese, 4 scallions, 12 slices bacon, 1 teaspoon salt, ½ teaspoon black pepper
Stir everything together and then top with the remaining cheese, bacon, and scallions.
Cover and cook on LOW for 4 hours.
Notes
Store leftovers covered in the fridge for up to 3 days.
If you can't find, or you don't care for, Cream of Onion, you can use Cream of Chicken, Cheddar Cheese Soup, or Cream of Mushroom Soup.