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Explore I Copied A Famous Restaurant Recipe And It Turned Out Better Than The Original 🥔 with 23,242 views, 1,768 likes, and 213 comments. Experience the impact of this video content that has captured audience attention.

The most beloved side dish at Cracker Barrel made at home with a golden cornflake crust that takes it completely over the top. Frozen shredded hashbrowns, cream of chicken soup, sour cream, Colby Jack cheese and diced onion baked until creamy and bubbly under a buttery golden cornflake topping. This is day two of Copycat Restaurant Week — WHAT YOU'LL NEED - 30 oz frozen shredded hashbrowns, thawed - Cream of chicken soup, sour cream, butter - Colby Jack cheese, onion, garlic powder - Cornflakes, butter and paprika for topping - Green onions and paprika for garnish #hashbrowncasserole #crackerbarrel #copycatrecipes RECIPE — Cracker Barrel Hashbrown Casserole Copycat Ingredients: • 30 oz frozen shredded hashbrowns, thawed and squeezed dry • 1 can cream of chicken soup • 1 cup sour cream • ½ cup butter, melted, divided • 2 cups Colby Jack cheese, shredded, divided • ½ medium onion, finely diced • 1 tsp garlic powder • Salt and pepper to taste • 2 cups cornflakes, lightly crushed • 1 tsp paprika • 3 green onions, sliced for garnish Instructions: 1. Preheat oven to 350°F. Grease a 9x13 baking dish. 2. Mix hashbrowns, cream of chicken soup, sour cream, half the butter, 1.5 cups cheese, onion, garlic powder, salt and pepper until combined. 3. Spread evenly into dish. Top with remaining cheese. 4. Mix cornflakes with remaining melted butter and paprika. Spread over top. 5. Bake uncovered 45-55 minutes until golden brown and bubbling. 6. Rest 5 minutes. Garnish with green onions and extra paprika. Scoop dramatically for the camera. Tips: ★ Squeeze excess moisture from thawed hashbrowns — wet hashbrowns make a watery casserole. ★ Don't crush cornflakes too finely — you want that satisfying crunch.

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