Copycat Crack Barrel Hash Brown Casserole | Food Network

Copycat Cracker Barrel hash brown casserole is our current obsession ???? (And the ease of using frozen shredded hash browns has something to do with it!)
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Copycat Hash Brown Casserole
RECIPE COURTESY OF FOOD NETWORK KITCHEN
Level: Easy
Total: 1 hr 10 min
Active: 20 min
Yield: 8 servings

Ingredients

5 tablespoons unsalted butter
1/4 teaspoon garlic powder
1 small onion, finely diced
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
1/2 cup half-and-half
1/2 cup low-sodium chicken broth
1 cup sour cream
2 cups shredded mild Cheddar
One 30-ounce bag frozen shredded hash browns, thawed

Directions

Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter.

Melt the remaining 4 tablespoons butter in a large saucepan over medium-high heat. Add the garlic powder, onion, 1/2 teaspoon salt and a few grinds of pepper and cook until the onion is softened, about 5 minutes. Add the flour and cook, whisking, until sizzling all over and light golden, about 2 minutes. Whisk in the half-and-half and chicken broth, return to a simmer and cook until thickened, about 1 minute. Remove from the heat and stir in the sour cream and 1 1/2 cups of the Cheddar. Add the hash browns and toss until coated in the sauce. Add salt and pepper to taste.

Transfer the hash brown mixture to the prepared baking dish, then top with the remaining 1/2 cup Cheddar. Bake until browned and bubbling at the edges, about 45 minutes. Raise the oven temperature to 475 degrees F and continue to bake until the top is crisp and browned all over, about 5 minutes.

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