Name: Copycat Cracker Barrel Hash Brown Casserole
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 8 servings
Ingredients: 2 tablespoons unsalted butter; 1 large white onion, finely chopped; 2 garlic cloves, minced; 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted; 1 cup sour cream; 1/4 cup grated Parmesan cheese; 1 teaspoon salt; 1/2 teaspoon pepper; 1 package (30 ounces) frozen shredded hash brown potatoes, thawed; 2 cups shredded sharp cheddar cheese, divided; Snipped fresh chives, optional

Learn how to replicate the best-ever copycat Cracker Barrel hash brown casserole. This recipe is as good as the real deal!

Ingredients

2 tablespoons unsalted butter

1 large white onion, finely chopped

2 garlic cloves, minced

1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted

1 cup sour cream

1/4 cup grated Parmesan cheese

1 teaspoon salt

1/2 teaspoon pepper

1 package (30 ounces) frozen shredded hash brown potatoes, thawed

2 cups shredded sharp cheddar cheese, divided

Snipped fresh chives, optional

Instructions

1 Saute the onions and garlic

2 Preheat the oven to 350°F. In a small skillet, melt the butter over medium heat. Add the onion and saute until softened and translucent, four to six minutes. Add the garlic, and cook and stir for one minute longer. Transfer the onion and garlic to a large bowl.

3 Combine the ingredients

4 Stir in the cream of chicken soup, sour cream, Parmesan cheese, salt and pepper until blended. Add the hash browns and 1 cup of the grated cheddar cheese. Stir everything together to combine.

5 Top with cheese and bake

6 Spoon the hash brown mixture into a greased 13x9-inch baking dish. Sprinkle the top with the remaining 1 cup of grated cheddar cheese. Bake the hash brown casserole, uncovered, until it's bubbly, 50 to 60 minutes. If desired, sprinkle with chives.