Cracker Barrel Hash Brown Casserole (Print Version)
# Ingredients:
01 -
30 ounce bag frozen shredded hash browns, thawed.
02 -
1/2 medium yellow onion, finely diced.
03 -
1 cup shredded Sharp cheddar cheese.
04 -
10.5 ounce can cream of mushroom soup, undiluted.
05 -
1/2 cup melted butter.
06 -
1 & 1/2 cups sour cream.
07 -
1/2 teaspoon garlic powder.
08 -
1/2 teaspoon onion powder.
09 -
1/2 teaspoon paprika.
10 -
Salt and black pepper, to taste.
11 -
1 & 1/2 cup shredded Colby cheese.
# Instructions:
01 -
Preheat the oven to 350 degrees F. Lightly grease a 9x13-inch baking dish with nonstick spray.
02 -
In a large mixing bowl, combine the thawed hash browns, finely chopped onion, shredded Sharp cheddar cheese, cream of mushroom soup, melted butter, sour cream, garlic powder, onion powder, paprika, and season with salt and black pepper to taste.
03 -
Mix all the ingredients together until well combined.
04 -
Transfer the mixture to the prepared baking dish and spread it out evenly.
05 -
Sprinkle the shredded Colby cheese on top of the casserole.
06 -
Bake, uncovered, in the preheated oven for about 45 minutes or until the casserole is bubbly, the top is golden brown, and the edges are crispy.
07 -
Remove the casserole from the oven and let it cool for a few minutes before serving.
# Notes:
01 -
Hash browns must be completely thawed before using.
02 -
Can substitute different cream soups for variation.
03 -
Can use reduced-fat ingredients for lighter version.
04 -
Optional to add additional vegetables.