Copycat Cracker Barrel Hashbrown Casserole


1 cup sour cream (16 ounces)
½ cup peeled and chopped onion
2 cups shredded cheddar cheese plus additional for sprinkling on top
1 frozen hash brown potato package (2 pounds), thawed
½ cup melted butter
1 can cream of chicken soup (10¼ ounces)
1 teaspoon salt
a quarter teaspoon of pepper
green onions, sliced (green parts only)  (optional)


Preheat the oven to 350 degrees Fahrenheit.

Using butter, grease a 9 x 13 inch baking pan.

Combine all ingredients in a large mixing bowl and spread out in a casserole dish.

Bake for 45 minutes, or until the top is golden brown and the cheese has melted.

Sprinkle the top of the dish with extra cheese and bake until melted in the last few minutes of baking. Serve.