Copycat Cracker Barrel Hash Brown Casserole

1 hr 5 mins

Ingredients

• 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)

Directions

1. Preheat the over to 350 degrees F (175 degrees C). Spray a 9×13-inch casserole dish with cooking spray.
2. 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.
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.

Recipe Tips

You can use a salad spinner to drain water from thawed hash browns thoroughly; you want them as dry as possible to crisp up and avoid any sogginess. You can substitute plain Greek yogurt for sour cream or use light sour cream.