Name: Copycat Cracker Barrel Hash Brown Casserole
Prep time: 10 min
Cook time: 10 min
Yield: 10
Ingredients: Cooking spray -; Frozen shredded hash browns, thawed - 1 (30 ounce) package; Shredded Colby cheese, divided - 2 ½ cups; Cream of chicken soup - 1 (10.5 ounce) can; Sour cream - 8 ounces; Finely chopped onion - ⅔ cup; Unsalted butter, melted - ¼ cup; Egg, beaten - 1 large; Garlic powder - ½ teaspoon; Salt - ½ teaspoon; Freshly ground black pepper - ½ teaspoon; Chopped parsley for garnish (optional) - ½ teaspoon

Ingredients for - Copycat Cracker Barrel Hash Brown Casserole

1. Cooking spray

2. Frozen shredded hash browns, thawed 1 (30 ounce) package

3. Shredded Colby cheese, divided 2 ½ cups

4. Cream of chicken soup 1 (10.5 ounce) can

5. Sour cream 8 ounces

6. Finely chopped onion ⅔ cup

7. Unsalted butter, melted ¼ cup

8. Egg, beaten 1 large

9. Garlic powder ½ teaspoon

10. Salt ½ teaspoon

11. Freshly ground black pepper ½ teaspoon

12. Chopped parsley for garnish (optional) ½ teaspoon

How to cook deliciously - Copycat Cracker Barrel Hash Brown Casserole

1 . Stage

Preheat the over to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.

2 . Stage

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 . Stage

Spoon the mixture into the casserole dish, and sprinkle the remaining 1/2 cup of cheese over the top.

4 . Stage

Bake in the preheated oven until cheese is melted and starts to brown, 45 to 55 minutes.

5 . Stage

Garnish with chopped parsley and serve hot.