Cracker Barrel Hashbrown Casserole Copycat Recipe

This simple casserole tastes like scalloped potatoes
~ A delicious side dish for lunch or dinner! 

Ingredients:

3/4 cup yellow or white onion, chopped

1 can cream of chicken soup (preferably low sodium)

1 teaspoon black pepper

4 cups (1 pound) grated colby cheddar cheese

1 cup sour cream

1/3 cup unsalted butter, melted

3 3/4 cups (30 ounces) frozen shredded hashbrown potatoes

Optional Garnishes:

Chopped cooked bacon

chopped or snipped chives

Method:

Preheat oven to 350*. Lightly grease a 9 x 13 inch baking dish. In a very large bowl, mix together the onion, soup, pepper and 3 cups of the cheese.

Stir in the sour cream. Pour in the butter and stir to mix. Add the potatoes and stir until all of the potatoes are coated.

Spread evenly into the prepared pan. Bake for 45 minutes. Remove from the oven and sprinkle the remaining cheese over the top. Return to the oven for 10 minutes.

Allow to rest for 5 minutes before serving. If desired, garnish with bacon and/or chives. Serves 8 to 10.

Store covered in the refrigerator for up to 5 days. Reheat covered with foil in a 350* oven. Individual portions may also be reheated in a microwave oven for 1 to 2 minutes.

Notes: This casserole is a tasty side dish that would pair well with many meals. It also is a great dish to bring to a potluck gathering.