Easy Copycat Cracker Barrel Hash Brown Casserole

As prices increase across the nation, most people are cutting back on eat-out food and are trying to recreate restaurant favorites at home. This casserole is my rendition of the Cracker Barrel® hash brown casserole.

• Preparation Time: 5 mins
• Cooking Time: 35 mins
• Total Time: 40 mins
• Calories: 243 Calories

Ingredients

• 3 tablespoons unsalted butter
• salt and freshly ground black pepper to taste
• nonstick cooking spray
• 4 ounces sour cream
• 1 (10.75 ounce) can cream of chicken soup
• 1 (26 ounce) package frozen hash brown potatoes, thawed
• ¼ teaspoon smoked paprika (Optional)
• 1 (8 ounce) package shredded Colby-Jack cheese, divided
• 4 ounces full-fat plain Greek yogurt

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x12-inch casserole dish with nonstick cooking spray.

Step 2

Drain hash browns. Combine hash browns, soup, 5 ounces of shredded Colby-Jack cheese, sour cream, Greek yogurt, butter, salt, pepper, and paprika in a large bowl. Pour mixture into the prepared dish. Sprinkle remaining cheese on top.

Step 3

Bake in the preheated oven until casserole is bubbling and cheese has melted, 35 to 40 minutes.