Name: Copycat Cracker Barrel Hash Brown Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8
Ingredients: 1 bag (30 oz) frozen shredded hash browns, thawed; 1 can (10.5 oz) condensed cream of chicken soup; 2 cups shredded sharp cheddar cheese; 1 cup sour cream; ½ cup unsalted butter, melted; ½ cup finely chopped onion; ½ teaspoon garlic powder; ½ teaspoon salt; ¼ teaspoon black pepper; Cooking spray or butter, for greasing

Instructions:

Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking dish by lightly greasing it with cooking spray or butter to prevent sticking.
In a large mixing bowl, whisk together the condensed cream of chicken soup, sour cream, melted butter, finely chopped onion, garlic powder, salt, and black pepper until the mixture is smooth and evenly combined. This ensures the flavors meld and the texture is creamy.
Fold in the thawed shredded hash browns along with 1½ cups of shredded sharp cheddar cheese. Mix gently to coat every piece of potato with the creamy mixture without breaking up the shreds.
Transfer the mixture into the prepared baking dish, spreading it out evenly with a spatula to create a uniform layer for consistent baking.
Sprinkle the remaining ½ cup of cheddar cheese evenly over the top. This will create a golden, melty cheese crust that enhances both flavor and presentation.
Bake the casserole uncovered for 40 to 45 minutes, or until it is hot and bubbling along the edges and the top cheese layer is nicely browned. This baking time ensures the interior is heated through and the top develops a pleasing texture.
Remove the casserole from the oven and allow it to rest for about 5 minutes. This resting time helps the casserole set slightly, making it easier to serve and enhancing the overall texture.
Scoop generous portions onto plates and serve warm. This dish works well as a hearty breakfast side, a comforting holiday staple, or a satisfying addition to any family dinner.

Variations

Swap the cream of chicken soup for cream of mushroom or cream of celery soup to change the flavor profile while keeping the creamy texture.
Add cooked, crumbled bacon or diced ham to the mixture for a smoky, savory boost.
Incorporate diced green bell peppers or jalapeños for a bit of freshness or heat.
Use a blend of cheeses such as Monterey Jack, mozzarella, or pepper jack instead of just cheddar for a different cheesy character.
For a vegetarian version, replace the cream of chicken soup with a vegetarian cream soup alternative or homemade white sauce.
Top with crushed cornflakes or breadcrumbs mixed with melted butter before baking for a crunchy topping.

Tips

Make sure the hash browns are completely thawed and well drained before mixing to avoid excess water that can make the casserole soggy.
Cover leftovers tightly and refrigerate; the casserole will keep well for up to 3 days.
Reheat individual portions in the microwave until warmed through, or reheat the entire casserole covered with foil in a 350°F oven until hot.
For an extra golden, bubbly top, broil the casserole for the last 1 to 2 minutes, watching carefully to prevent burning.
Use freshly shredded cheese rather than pre-shredded for better melting and flavor.
Letting the casserole rest after baking helps it firm up, making serving cleaner and easier.
Feel free to adjust seasoning to taste, especially salt and pepper, depending on your soup brand and cheese saltiness.