The star of the breakfast, brunch, or dinner table, this dish is creamy, cheesy, and simple. Best comfort food ever!
| Prep Time: | 10 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 10 |
| Yield: | 1 casserole |
Ingredients
- cooking spray
- 1 (30 ounce) package frozen shredded hash browns, thawed
- 2 ½ cups shredded Colby cheese, divided
- 1 (10.5 ounce) can cream of chicken soup
- 8 ounces sour cream
- ⅔ cup finely chopped onion
- ¼ cup unsalted butter, melted
- 1 large egg, beaten
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- chopped parsley for garnish (optional)
Instructions
- Preheat the over to 350 degrees F (175 degrees C). Spray a 9×13-inch casserole dish with cooking spray.
- Drain defrosted hash browns well (I used a salad spinner). Combine drained hash browns, 2 cups Colby cheese, cream of chicken soup, sour cream, onion, butter, egg, garlic powder, salt, and pepper in a large bowl.
- Spoon the mixture into the casserole dish, and sprinkle the remaining 1/2 cup of cheese over the top.
- Bake in the preheated oven until cheese is melted and starts to brown, 45 to 55 minutes.
- Garnish with chopped parsley and serve hot.
- You can use a salad spinner to drain water from thawed hash browns thoroughly; you want them as dry as possible to crisp up and avoid any sogginess. You can substitute plain Greek yogurt for sour cream or use light sour cream.
Reviews
I made it twice. The first time was how it is, everyone loved it so much. The second time I made it into a meal with sausage, topped with french fried onions and served with scrambled eggs (I like my eggs seperate). It is amazing.
I made it twice, once with fresh potatoes which I prefer because I’m cheap. It’s actually better than the Barrel’s but maybe only because I get to eat more of it. Fresh spuds worked fine. My only suggestion is I might dust them with some corn starch. My attempts are a little more runny than I’d like. I think baking longer uncovered wouldn’t have hurt.
Drives me nuts when people are all, “omg I loved this recipe, aaaand I changed everything about it.” Not what I did. I essentially followed the recipe verbatim, just added sausage and sautéed the onions instead of leaving em raw. Freakin delicious.
Great recipe- I used French onion dip(Dean’s) instead of sour cream-absolutely amazing!
Was pretty good. I didn’t think it was exactly like Cracker Barrel, but I think I didn’t bake it long enough.
❤️’d it!!! I added chopped green onions along with sweet onion…added extra flavor and color to casserole. Also, along with shredded cheese topping .. I added butter/crumbled ritz cracker topping… Delicious!
I used the freshly shredded hashbrowns instead of frozen and thawed. There is no water to drain off that way and it cooks much better. This is a very good recipe though my family loves it. I also use freshly pressed garlic instead of garlic powder but that’s a personal preference.
Love this casserole! This is extra yummy comfort food.