Copycat Cracker Barrel Hashbrown Casserole
Description
This copycat Cracker Barrel hashbrown casserole is creamy, cheesy, and a deliciously comforting breakfast, brunch, or dinner dish.
Ingredients
•
cooking spray
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1 (30 ounce) package frozen shredded hash browns, thawed
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2 1/2 cups shredded Colby cheese, divided
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1 (10 1/2 ounce) can cream of chicken soup
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8 ounces sour cream
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2/3 cup finely chopped onion
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1/4 cup unsalted butter, melted
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1 large egg, beaten
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1/2 teaspoon garlic powder
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1/2 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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chopped parsley for garnish (optional)
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
2
Drain defrosted hash browns well. Combine drained hash browns, 2 cups Colby cheese, soup, sour cream, onion, butter, egg, garlic powder, salt, and pepper in a large bowl.
3
Spoon the mixture into the casserole dish, and sprinkle the remaining 1/2 cup of cheese over the top.
4
Bake in the preheated oven until cheese is melted and starts to brown, 45 to 55 minutes.
5
Garnish with chopped parsley and serve hot.