Easy Cracker Barrel Hashbrown Casserole Recipe

Instructions:

1. Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
2. Ensure frozen hashbrowns are slightly thawed, and gently squeeze out any excess moisture using a clean towel.
3. In a large mixing bowl, combine the cream of chicken soup, sour cream, milk, the first 1/2 cup of melted butter, diced onion, garlic powder, salt, and pepper. Whisk until the mixture is smooth.
4. Fold the squeezed hashbrowns and 1.5 cups of the shredded cheddar cheese into the wet mixture until everything is evenly coated.
5. Pour the entire mixture evenly into the prepared baking dish and spread with a spatula.
6. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the potato mixture.
7. In a small bowl, combine the crushed corn flakes (or crackers) with the 1/4 cup of melted butter. Toss until the crumbs are just moistened, then sprinkle this topping evenly over the cheese layer.
8. Cover the dish tightly with aluminum foil and bake for 35 minutes.
9. Remove the foil and continue baking for another 15–20 minutes, or until the casserole is bubbly throughout and the topping is golden brown and crisp.
10. Remove from the oven and allow the Cheesy Sunrise Bake to rest for 10 minutes before slicing and serving.