Copycat Cracker Barrel Hash Brown Casserole

Creamy, cheesy, easy, and the star of the breakfast, brunch, or dinner table. Comfort food at its finest!

Ingredients

• cooking spray
• 1 (30 ounce) package frozen shredded hash browns, thawed
• 2 ½ cups shredded Colby cheese, divided
• 1 (10.5 ounce) can cream of chicken soup
• 8 ounces sour cream
• 0.6666666666666666 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)

Steps

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