This Hashbrown Casserole tastes just like the Cracker Barrel version and is so easy to throw together and serve with breakfast, or even dinner. (Plus, leftovers are freezer friendly!)
Assemble as indicated in recipe, reserving some of the cheese to top it with. Place in a lightly greased Crock Pot.
Heat on low for 4-5 hours or high for 3+1/2.
Top with cheese, cover until melted, then serve.
Note: Crock Pots vary in terms of temperature so you may want to check on it periodically as it cooks.
Make-Ahead Method
You can assemble this casserole the night before and store it in the fridge overnight, just be sure that your hash browns are thawed and patted dry when you combine them with the other ingredients.
Storing Leftovers
Leftovers should be refrigerated in an airtight container and are best if used within 3 days.
You can also freeze leftovers, they're best if used within 3 months.
To reheat, let it defrost in the refrigerator and bake it in a 350° oven, covered, for 20-25 minutes.