Copycat Cracker Barrel Hashbrown Casserole

The Creamy Base

Preheat your oven to 350°F and grease a 9x13-inch baking dish.

In a large mixing bowl, whisk together until completely smooth and combined...

• 1 can (10.5 oz) cream of chicken soup
• 1 cup sour cream
• 1/2 cup butter, melted
• 1 small onion, finely minced
• 1 tsp salt
• 1/2 tsp black pepper

The Hashbrown Mix & Bake

Thoroughly press between paper towels to remove all excess water, then fold into the creamy base...

• 32 oz frozen shredded hashbrowns, completely thawed
• 1 1/2 cups Colby cheese, shredded

Note: Squeezing the moisture out of the thawed hashbrowns is a crucial step to keep the casserole from getting watery or runny while it bakes.

Spread the mixture evenly into your prepared baking dish, smooth out the surface, and sprinkle evenly across the top...

• 1/2 cup Colby cheese, shredded

Bake uncovered for 45 minutes until the edges are bubbling and the cheesy top is deeply golden brown.

Let the casserole rest for 10 minutes to set before slicing. Serve warm and enjoy!