Copycat Cracker Barrel Hashbrown Casserole

• portions: 12 servings
• temps actif: 5 minutes
• temps total: 35 minutes

Ingrédients

Cooking spray

2 (20-oz.) pkg. refrigerated shredded hash browns (such as Resers)

1 1/2 tsp. kosher salt

1/4 tsp. garlic powder

1/4 tsp. black pepper

2/3 cup condensed cream of chicken soup (from 1 [10 1/2-oz.] can)

1/2 cup (4 oz.) unsalted butter, melted

1/2 cup finely chopped yellow onion (from 1 small [7-oz.] onion)

8 oz. shredded Colby cheese (about 2 cups)

Instructions

Preheat the oven to 400°F: Grease a 9x13-inch baking dish with cooking spray.

Combine the ingredients: Combine the hashbrowns, salt, garlic powder, and black pepper in a large bowl. Gently stir with a silicone spatula to evenly incorporate the spices. Add the condensed cream of chicken soup, butter, and onion, and stir to combine. Fold in the cheese until evenly distributed. Simply Recipes / Mark Beahm

Bake the casserole: Lightly spoon the mixture into the prepared baking dish, being careful not to press down on the hashbrowns. NOTE: I found that sprinkling cheese on top wasn't necessary—many existing copycat recipes do, but there isn't much of a cheese topping on the original version. Rather the cheese throughout gives it an orange-golden color and a crispness on top. Feel free to sprinkle cheese on top if you'd like. Bake the casserole for 30 to 35 minutes, until the top is golden brown and crisp. Serve warm. Love the recipe? Leave us stars and a review below! Simply Recipes / Mark BeahmSimply Recipes / Mark BeahmSimply Recipes / Mark Beahm

Nutrition

• Calories: 168 kcal
• Lipides Totaux: 15 g
• Lipides Saturés: 9 g
• Lipides Insaturés: 0 g
• Cholestérol: 39 mg
• Sodium: 387 mg
• Glucides Totaux: 3 g
• Fibres Diététiques: 0 g
• Sucres Totaux: 0 g
• Protéines: 5 g