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

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)

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.