10 September, 2015
Copycat Cracker Barrel Hashbrown Casserole
½ can (10.25-ounce) cream of chicken soup
1 cup sour cream
¼ cup melted butter
¼ cup finely diced onion
1 teaspoon salt
Dash of black pepper
1 pound frozen shredded hash browns
1 cup shredded cheddar cheese, divided
Preheat oven to 350°
Spray a 2 quart baking dish with cooking spray and set aside.
In a large bowl, stir together the soup, sour cream, butter, onion, salt and pepper. Add the hash browns and ½ cup of the shredded cheese and stir gently until well mixed.
Spoon into prepared baking dish and bake for 45 minutes.
Remove from oven and sprinkle the remaining ½ cup of cheese over the top. Return to the oven and continue baking for 10 minutes until the cheese is melted and lightly browned on top.
Serve immediately, or right before serving, reheat in the microwave for 2-3 minutes.
Adapted from www.allfreecopycatrecipes.com
Original recipe from Cracker Barrel Country Stores