Copycat Cracker Barrel Hash Brown Casserole
Creamy, cheesy, easy, and the star of the breakfast, brunch, or dinner table. Comfort food at its finest!
Ingreadients :
- cooking spray
- 1 (30 ounce) package frozen shredded hash browns, thawed
- 2 ½ cups shredded Colby cheese, divided
- 1 (10.5 ounce) can cream of chicken soup
- 8 ounces sour cream
- ⅔ cup finely chopped onion
- ¼ cup unsalted butter, melted
- 1 large egg, beaten
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- chopped parsley for garnish (optional)
Step by Step :
- Preheat the over to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Drain defrosted hash browns well (I used a salad spinner). Combine drained hash browns, 2 cups Colby cheese, cream of chicken soup, sour cream, onion, butter, egg, garlic powder, salt, and pepper in a large bowl.
- Spoon the mixture into the casserole dish, and sprinkle the remaining 1/2 cup of cheese over the top.
- Bake in the preheated oven until cheese is melted and starts to brown, 45 to 55 minutes.
- Garnish with chopped parsley and serve hot.
