Cracker Barrel Hashbrown Casserole

• servings: 12 servings
• active time: 15 minutes
• total time: 1 hour 10 minutes

Ingredients

32-ounce bag frozen shredded hash browns (thawed, or cubed hash browns)

½ cup butter (1 stick, melted)

10 ½ ounce can cream of chicken soup

2 cups sour cream (16 ounces in total)

1 small yellow onion (finely diced)

2 cups cheddar cheese (shredded)

½ teaspoon salt

¼ teaspoon ground black pepper

Directions

Preheat the oven to 350°F/180°C, 160°F fan oven, and lightly grease a 9x13" baking dish. Set aside.

Pat dry the thawed hash browns to get rid of excess moisture.

In a large bowl, combine all of the ingredients (reserve ½ cup of cheese) and give them a good stir.

Place the mixture in the prepared baking dish, and top with the remaining cheese.

Bake in the oven for 45-50 minutes.

Slightly brown the top by placing the broiler for 2-3 minutes.

Allow to cool down for 10 minutes, garnish with chopped parsley and serve.

Nutrition

• Calories: 530 kcal
• Total Fat: 38 g
• Saturated Fat: 18 g
• Unsaturated Fat: 15 g
• Trans Fat: 1 g
• Cholesterol: 84 mg
• Sodium: 2214 mg
• Total Carbohydrate: 34 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 14 g