Copycat Cracker Barrel Hash Brown Casserole

It'll take you all of 15 minutes to get this cheesy, carb-filled Copycat Cracker Barrel Hash Brown Casserole ready for the oven!

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

▢ Cooking spray
▢ 20 ounces refrigerated, shredded hash browns (recommended brand: Simply Potatoes)
▢ 10.75 ounces cream of chicken soup
▢ 6 ounces extra sharp cheddar cheese grated
▢ 3/4 cup sour cream
▢ 1/4 cup chopped green onions
▢ 1/4 cup butter melted
▢ 1 teaspoon salt
▢ 1/2 teaspoon ground black pepper

Preheat the oven to 350 degrees.
Spray a square (8x8 or 9x9) baking dish with cooking spray.
Cooking spray
Mix all ingredients together in a large mixing bowl.
20 ounces refrigerated, shredded hash browns, 10.75 ounces cream of chicken soup, 6 ounces extra sharp cheddar cheese, 3/4 cup sour cream, 1/4 cup chopped green onions, 1/4 cup butter, 1 teaspoon salt, 1/2 teaspoon ground black pepper
Transfer the potato mixture to the baking dish spreading it evenly.
Bake for approximately 45 minutes or until cheese is melted and the top of the casserole is nicely browned.

To store leftovers, cover tightly and keep refrigerated for up to 3 days. Reheat, covered, at 350 degrees for about 20 minutes.
To freeze: I'd suggest portioning the leftovers into servings and then wrapping each serving in plastic wrap. Place the wrapped servings in an airtight freezer container and store for up to 3 months. Thaw in the refrigerator overnight before reheating and serving.