Copycat Cracker Barrel Hashbrown Casserole

Savory, cheesy, and delicious, this casserole is easy to throw together and makes the perfect side dish for breakfast or brunch.

Prep: 15

Cook: 1

Total: 1 15

Yield:8 servings

¼ cup butter
half of one onion peeled, chopped
2 pounds frozen hashbrowns thawed, patted dry
1 10.25-ounce can cream of chicken soup
1 cup sour cream
1 cup half and half or heavy cream, or milk
2 cups freshly shredded cheddar cheese divided; or 2 cups shredded Colby cheese, divided
1 teaspoon salt more or less to taste
¼ teaspoon freshly cracked black pepper

Preheat oven to 350° Fahrenheit. Spray baking dish with cooking spray and set aside.
Heat large skillet over medium heat. When pan is hot, add butter. Let butter melt completely, then add chopped onion. Cook, stirring occasionally, until onions have softened, approximately 5 minutes.
Transfer softened onions to greased baking dish or large bowl. Add thawed hashbrowns, cream of chicken soup, sour cream, half and half, 1 cup cheddar cheese, salt, and pepper to onions. Stir well until ingredients are fully combined. If mixing in bowl, transfer mixture to baking dish. Cover baking dish with foil.
Place covered baking dish in preheated oven. Bake casserole 40 minutes, then carefully remove dish from oven. Remove and discard foil. Cover top of casserole evenly with remaining 1 cup cheddar cheese.
Return baking dish to oven. Bake, uncovered, 5 to 10 minutes, or until cheese is melted and casserole begins to brown lightly in spots. Carefully remove casserole from oven and serve as desired.

Cheese: For the best results, buy a block of cheese and shred it yourself. Prepackaged shredded cheeses contain starches and other fillers to prevent clumping, but those ingredients also keep the cheese from melting like it should.
Loaded Hashbrown Casserole: Sprinkle cooked and crumbled bacon over the top of the casserole when you add the remaining cheese.