Cheesy Hashbrown Casserole

Cheesy Hashbrown Casserole

from insanelygoodrecipes.com
60 min
10 servings

This copycat Cracker Barrel cheesy hashbrown casserole is loaded with Colby Jack and cheddar cheeses, plus cream of chicken soup and plenty of spices.

Ingredients

  • 1 (32-ounce) bag frozen shredded hashbrowns, thawed
  • 1 (10.5-ounce) can cream of chicken soup
  • 2 cups sour cream
  • 1/2 cup unsalted butter, melted
  • 1/2 cup finely chopped onion
  • 2-3 cloves garlic, minced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon cracked pepper
  • 2 cups shredded Colby Jack cheese
  • 1 cup shredded cheddar cheese

Directions

  1. 1

    Preheat the oven to 375 degrees Fahrenheit. Generously grease a 9x13-inch baking dish with butter or cooking spray.

  2. 2

    In a large bowl, mix the thawed hashbrowns, cream of chicken soup, sour cream, melted butter, chopped onion, minced garlic, garlic powder, onion powder, salt, pepper, and 2 cups of shredded Colby Jack cheese until well combined.

  3. 3

    Spread the mixture evenly into the prepared baking dish. Top with the remaining 1 cup of cheddar cheese.

  4. 4

    Bake uncovered for 45-55 minutes until hot and bubbly, and the top is lightly golden brown. Let stand for 10 minutes before serving. Garnish with chopped green onions or parsley if desired. Enjoy!