Copycat Cracker Barrel Hash Brown Casserole

Copycat Cracker Barrel Hash Brown Casserole

This copycat cracker barrel hash brown casserole is creamy, cheesy, and easily the star of the breakfast, brunch or dinner table.

Preparation Time
10 mins
Cooking Time
55 mins
Total Time
1 hr 5 mins
Calories
329 Calories

Recipe Instructions

Step 1
Preheat the over to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
Step 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.
Step 3
Spoon the mixture into the casserole dish, and sprinkle the remaining 1/2 cup of cheese over the top.
Step 4
Bake in the preheated oven until cheese is melted and starts to brown, 45 to 55 minutes.
Step 5
Garnish with chopped parsley and serve hot.
Copycat Cracker Barrel Hash Brown Casserole

Ingredients

  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • 8 ounces sour cream
  • ½ teaspoon freshly ground black pepper
  • ¼ cup unsalted butter, melted
  • 1 large egg, beaten
  • cooking spray
  • ⅔ cup finely chopped onion
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (30 ounce) package frozen shredded hash browns, thawed
  • 2 ½ cups shredded Colby cheese, divided
  • chopped parsley for garnish (optional)

Categories

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