Copycat Cracker Barrel Hash Brown Casserole
A creamy, cheesy hash brown casserole that is a perfect side dish for breakfast or brunch.
Ingredients
- cooking spray (0 )
- frozen shredded hash browns (1 30 ounce)
- shredded Colby cheese (2.5 cups)
- cream of chicken soup (1 10.5 ounce can)
- sour cream (8 ounces)
- finely chopped onion (0.67 cup)
- unsalted butter (0.25 cup)
- large egg (1 )
- garlic powder (0.5 teaspoon)
- salt (0.5 teaspoon)
- freshly ground black pepper (0.5 teaspoon)
- chopped parsley (0 )
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Drain defrosted hash browns well. Combine drained hash browns, 2 cups Colby cheese, soup, sour cream, onion, butter, egg, garlic powder, salt, and pepper in a large bowl.
- Spoon the mixture into the casserole dish, and sprinkle the remaining 1/2 cup of cheese over the top.
- Bake in the preheated oven until cheese is melted and starts to brown, 45 to 55 minutes.
- Garnish with chopped parsley and serve hot.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 329
- fat: 23 g
- sats: 14 g
- carbs: 21 g
- fibre: 1 g
- protein: 12 g
- salt: 0.593 g