Copycat Cracker Barrel Hash Brown Casserole
Creamy, cheesy, easy, and the star of the breakfast, brunch, or dinner table. Comfort food at its finest!
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- cooking spray
- 1(30 ounce) package frozen shredded hash browns, thawed
- 2½ cups shredded Colby cheese, divided
- 1(10.5 ounce) can cream of chicken soup
- 8ounces sour cream
- ⅔cup finely chopped onion
- ¼cup unsalted butter, melted
- 1large egg, beaten
- ½teaspoon garlic powder
- ½teaspoon salt
- ½teaspoon freshly ground black pepper
- chopped parsley for garnish (optional)
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.