Cracker Barrel’s Hash Brown Casserole

Cracker Barrel’s Hash Brown Casserole

This Hashbrown Casserole tastes just like the Cracker Barrel version and is so easy to throw together and serve with breakfast, or even dinner. (Plus, leftovers are freezer-friendly!)

Ingredients:

• 32 oz frozen shredded hash browns
• 1/2 cup melted butter (unsalted)
• 1 (10 1/4 ounce) can of cream of chicken soup
• 1 pint of sour cream
• 1/2 cup onion finely chopped
• 2 cups grated colby jack cheese
• 1/4 teaspoon pepper
• 1/4 teaspoon salt

Instructions:

1. Preheat oven to 350 degrees.
2. Ensure that your hash browns have thawed. (Otherwise they take a very long time to bake.) You can defrost them in the microwave to speed up this process.
3. Pat them dry of excess water.
4. Set ½ cup of cheddar cheese aside.
5. Combine all remaining ingredients in a large bowl.
6. Place it in a greased 9×13 casserole dish and top with remaining cheese.
7. Bake for 35 minutes, uncovered.
8. Increase heat to 375 and bake for an additional 10 minutes, until the top begins to crisp and brown slightly.
9. Remove from the oven, let it sit for 10 minutes, and serve!