Not So Cracker Barrel Hashbrown Casserole

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Step 1

Start by heating a large skillet over medium-high heat and start browning your beef, breaking it up as it cooks.

Step 2

Once your ground beef is just about done, add in your chopped onions. Cook until your beef is no longer pink and your onions are translucent. When done, set aside.

Step 3

In a large mixing bowl, add in your thawed hash browns, your cooked beef and onions, 2 cans of cream of chicken soup, 8 ounces light sour cream, 1.5 cups shredded cheese, 3 Tbsp melted butter, 1 Tbsp garlic powder, 1/2 Tbsp onion powder, 1/2 Tbsp parsley, 1 tsp paprika, and salt and pepper to preference. Mix everything together. Because there are no raw ingredients in this, you can taste and adjust your seasonings at this point before baking.

Step 4

Grab a 9x13 casserole dish and spray with a little non-stick cooking spray. Pour your hash brown mixture into your casserole dish and spread out evenly. You can sprinkle a little paprika on top here for some nice color.

Step 5

Place in the oven at 400°F and cook for 45-50 minutes, or until golden brown on top. When done, you can broil for just a couple of minutes for a crispier top.

Step 6

Once you are happy with the cook on your casserole, remove from the oven, cut into 6 equal servings, and enjoy!