Cracker Barrel's Signature Cheesy Hashbrown Casserole (Homemade)

Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.

Ensure the thawed hash brown potatoes are very well-drained. Squeeze out as much excess water as possible using a clean kitchen towel or paper towels. This is crucial for a non-watery casserole.

In a large bowl, combine the condensed cream of chicken soup, sour cream, melted butter, finely diced onion, 2 cups of shredded cheddar cheese, salt, black pepper, and garlic powder (if using). Mix well until thoroughly combined.

Add the well-drained hash brown potatoes to the mixture. Gently fold the potatoes into the creamy cheese mixture until they are evenly coated.

Pour the potato mixture into the prepared baking dish, spreading it into an even layer.

Bake, covered with aluminum foil, for 35-40 minutes. Covering helps the casserole cook through without drying out.

Remove the foil, sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top, and bake uncovered for another 15-20 minutes, or until the casserole is bubbly, the cheese is melted and golden brown, and the edges are slightly crispy.

Remove from the oven and let it rest for 5-10 minutes before serving. This allows the casserole to set slightly, making it easier to serve.