Copy Cat Cracker Barrel Hashbrown Casserole

 

Ingredients yields 10 servings

• cooking spray
• 900g frozen shredded hash browns, thawed
• 200–230 g shredded Colby cheese, (BR: Cheddar/Prato)
• 300 g cream of chicken soup
• 120–240 g sour cream/creme de leite
• 70–100 g finely chopped onion
• 115 g unsalted butter, melted
• 1 large egg, beaten
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• chopped parsley for garnish (Optional)

Directions

1. Step 1- Preheat the oven to 175 degrees C
   . Spray a 9x13-inch casserole dish with cooking spray.

2. Step 2- 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.

3. Step 3- Spoon the mixture into the casserole dish, and sprinkle the remaining 1/2 cup of cheese over the top.

4. Step 4- Bake in the preheated oven until cheese is melted and starts to brown, 45 to 55 minutes.

5. Step 5- Garnish with chopped parsley and serve hot.