Cracker Barrel Hash Brown Casserole [0000055]

Ingredients:

1 (30 oz) bag of frozen hash brown potatoes, thawed
1/2 cup (1 stick) unsalted butter, melted
1 (10.75 oz) can gluten-free cream of chicken soup
1 (8 oz) container gluten-free sour cream
1/2 cup diced onion
2 cups shredded sharp cheddar cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup gluten-free cornflakes (optional, for topping)

Instructions:

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

In a large mixing bowl, combine the thawed hash brown potatoes and melted butter. Stir until the potatoes are evenly coated with butter.

In a separate bowl, mix together the gluten-free cream of chicken soup, sour cream, diced onion, shredded cheddar cheese, salt, and black pepper.

Pour the soup mixture over the hash brown potatoes and gently fold everything together until well combined.

Transfer the potato mixture into the greased baking dish, spreading it out evenly.

If desired, sprinkle the gluten-free cornflakes evenly over the top of the casserole for added texture.

Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.

Remove the foil and continue baking for an additional 15-20 minutes, or until the casserole is hot, bubbly, and the top is golden brown.

Allow the casserole to cool for a few minutes before serving. Enjoy your gluten-free Cracker Barrel Hash Brown Casserole!

Feel free to adjust the seasonings and toppings to your liking, and make sure to use certified gluten-free ingredients if you have dietary restrictions.