Easy Copycat Cracker Barrel Hashbrown Casserole Recipe

Ingredients

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

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with cooking spray.
2. Thoroughly drain the thawed hash browns. In a large mixing bowl, combine the drained hash browns with 2 cups of Colby cheese, cream of chicken soup, sour cream, chopped onion, melted butter, beaten egg, garlic powder, salt, and pepper.
3. Transfer the mixture into the prepared casserole dish. Sprinkle the remaining 1/2 cup of Colby cheese evenly over the top.
4. Bake in the preheated oven for 45-55 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
5. Garnish with fresh chopped parsley, and serve immediately while hot and delicious.

Nutrition

• Calories: 329 kcal
• Fat Content: 23 g
• Fiber Content: 1 g
• Sodium Content: 593 mg
• Protein Content: 12 g
• Cholesterol Content: 76 mg
• Carbohydrate Content: 21 g
• Saturated Fat Content: 14 g
• Unsaturated Fat Content: 0 g