32 oz frozen shredded hash browns, thawed

1 can (10.25 oz) cream of chicken (or cheddar) soup

1 pint sour cream

½ cup melted butter

½ cup finely chopped onion

2 cups grated Colby cheese

¼ teaspoon pepper


Prep: Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.

Mix: In a large bowl, combine the thawed hash browns, melted butter, cream of chicken soup, sour cream, chopped onion, 1.5 cups of the grated cheese, and pepper. Stir until everything is thoroughly mixed.

Assemble: Pour the hash brown mixture into the prepared baking dish. Evenly spread it out, then sprinkle the remaining ½ cup of grated cheese on top.

Bake: Place in the oven and bake for 45-50 minutes, or until the casserole turns golden and bubbly.

Serve: Allow the casserole to cool slightly before serving. This gives it time to set, making it easier to cut into servings.

This CopyCat Hashbrown Casserole is perfect for any meal, whether you're craving a hearty breakfast or need a satisfying side dish for dinner. It pairs wonderfully with a range of accompaniments, from crispy bacon and fluffy omelets to juicy grilled chicken. It's a versatile recipe that's sure to become a beloved staple in your home, inviting everyone to the table for a second helping. Enjoy the comfort of Cracker Barrel's classic dish, right from your oven!