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

Copycat Cracker Barrel Hash Brown Casserole

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

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.