Easy Copycat Cracker Barrel Hash Brown Casserole
Recipe by thedailygourmet from allrecipes.com
Dinner 40 Mins.
Ingredients
10
10 servings
- •nonstick cooking spray
- •1 (26 ounce) package frozen hash brown potatoes, thawed
- •1 (10.75 ounce) can cream of chicken soup
- •1 (8 ounce) package shredded Colby-Jack cheese, divided
- •4 ounces sour cream
- •4 ounces full-fat plain Greek yogurt
- •3 tablespoons unsalted butter
- •salt and freshly ground black pepper to taste
- •0.25 teaspoon smoked paprika
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x12-inch casserole dish with nonstick cooking spray.
- Drain hash browns. Combine hash browns, soup, 5 ounces of shredded Colby-Jack cheese, sour cream, Greek yogurt, butter, salt, pepper, and paprika in a large bowl. Pour mixture into the prepared dish. Sprinkle remaining cheese on top.
- Bake in the preheated oven until casserole is bubbling and cheese has melted, 35 to 40 minutes.
Nutritional Facts
Per 10 servings
- Calories: 243
- Carbohydrate: 17g
- Fat: 21g
- Fiber: 1g
- Protein: 8g
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