Cracker Barrel Hashbrown Casserole

🧂 Ingredients

• 2 lbs frozen shredded hashbrowns

  (thawed, 32 ounce package)
• ½ cup melted butter
• 10.5 oz cream of chicken soup

  (or cream of cheddar soup)
• 2 cups sour cream
• ½ cup onion

  (finely chopped)
• 2 cups Colby cheese

  (grated, divided into 2 portions of 1 ½ cup portion and ½ cup)
• ¼ teaspoon ground black pepper

Instructions

• 1 Preheat your oven to 350°F (175°C) and grease a 9x13 baking dish with non-stick
  cooking spray or cooking oil.
• 2 Combine the 2 lbs frozen shredded hashbrowns, ½ cup melted butter, 10.5 oz cream
  of chicken soup, 2 cups sour cream, ½ cup onion, the first 1 ½ cups of the 2
  cups Colby cheese, and ¼ teaspoon ground black pepper in a large mixing bowl.
  Mix gently until well distributed.
• 3 Transfer the hashbrown mixture into your prepared baking dish and then sprinkle
  the remaining ½ cup portion of Colby cheese over the top.
• 4 Bake at 350°F (175°C) for 45-55 minutes or until the casserole is bubbling
  around the edges and your cheese is lightly browned. Remove from the oven and
  serve immediately.

Nutrition Info