Crockpot Cracker Barrel Hashbrown Casserole

thefreshcooky.com

Mike Hall

30 to 32 ounces frozen hashbrowns thawed, see notes

½ cup butter melted

1 teaspoon bouillon chicken, mushroom, vegetable - this ingredient is optional but adds a great boost

1 medium onion chopped fine

2 cups sour cream or plain Greek Yogurt (16 ounces)

2 to 3 cups shredded cheese use your favorite, I used Colby Jack and Sharp Cheddar (reserve ½ to 1 cup for top)

1 to 2 teaspoons kosher salt to taste

¼ to ½ teaspoon black pepper

Directions at thefreshcooky.com

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