Copycat Cracker Barrel Hash Brown Casserole
Creamy, cheesy, easy, and the star of the breakfast, brunch, or dinner table. Comfort food at its finest!
cooking spray
frozen shredded hash browns, thawed
1
(30 ounce) package
shredded Colby cheese, divided
2 ½
cups
cream of chicken soup
1
(10.5 ounce) can
sour cream
8
ounces
finely chopped onion
⅔
cup
unsalted butter, melted
¼
cup
egg, beaten
1
large
garlic powder
½
teaspoon
salt
½
teaspoon
freshly ground black pepper
½
teaspoon
chopped parsley for garnish (optional)
 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.
