Copy Cat Cracker Barrel Hashbrown Casserole Recipe

Ingredients:

• 32 ounces frozen shredded hash browns (thawed)
• ½ cup melted butter
• 10.5 ounces condensed cream of chicken soup (1 can, or cream of cheddar)
• 16 ounces sour cream
• ½ cup finely diced onion
• 2 cups shredded Colby cheese (divided, or cheddar cheese)
• ¼ teaspoon black pepper
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Instructions:

1. Preheat oven to 350°F. Grease a 9x13-inch casserole dish.
2. In a large bowl, combine thawed hashbrowns, melted butter, cream of chicken soup, sour cream, onion, 1 ½ cups of cheese, and pepper.
3. Spread the mixture into the prepared baking dish and top with the reserved ½ cup of cheese.
4. Bake for 45-55 minutes or until hot and bubbly.