Copycat Cracker Barrel Hash Brown Casserole
Recipe by lutzflcat from allrecipes.com
Breakfast 1 Hr. 5 Mins.
Ingredients
10
10 servings
- •cooking spray
- •1 (30 ounce) package frozen shredded hash browns, thawed
- •2.5 cups shredded Colby cheese, divided
- •1 (10.5 ounce) can cream of chicken soup
- •8 ounces sour cream
- •0.67 cup finely chopped onion
- •0.25 cup unsalted butter, melted
- •1 large egg, beaten
- •0.5 teaspoon garlic powder
- •0.5 teaspoon salt
- •0.5 teaspoon freshly ground black pepper
- •chopped parsley for garnish (optional)
Instructions
- Preheat the over to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- 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.
- 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.
Nutritional Facts
Per 10 servings
- Calories: 329
- Carbohydrate: 21g
- Fat: 23g
- Fiber: 1g
- Protein: 12g
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