Recipe: Copycat Cracker Barrel Hash Brown Casserole

• 8 Tbsp cold unsalted butter, divided
• 4 Tbsp all-purpose flour, divided
• ¼ tsp poultry seasoning
• ¼ tsp onion powder
• ¼ tsp garlic powder
• ½ tsp kosher salt
• ½ tsp fresh ground black pepper
• ½ cup milk
• 1 cup low-sodium chicken broth, divided
• ½ cup chopped onions
• 1 (26 oz) package frozen shredded hash browns
• 1 (8 oz) package shredded colby cheese

Note: You can cut the casserole in half and bake into two 8×8″ casserole dishes, then freeze or save for later use.

1. Preheat oven to 375 °F.
2. In medium saucepan over medium heat, melt 2 tablespoons butter. Once butter is melted, add 2 tablespoons of flour and all listed seasonings. Whisk to create a paste. Add milk, whisking as you pour. Whisk until completely combined.
3. In a quart sized mason jar combine 2 tablespoons flour and chicken broth. Seal tightly and shake the living tar out of your mixture. You will create a smooth flour mixture for thickening your sauce called a slurry.
4. Slowly pour slurry into mixture, whisking constantly. Bring to a boil and cook for 2 minutes, stirring constantly.
5. Pour soup into 9×13 casserole dish. Add remaining 6 tablespoons butter and onions. Stir until butter is melted. This will also start to cool your soup. Add cheese and frozen hash browns. Mix well with a spoon.
6. Bake 25 minutes or until the top is golden brown.  Note: You can add more cheese to the top of the casserole in the last 10 minutes of baking if desired.
7. Let cool slightly, cut into 12 pieces, serve and enjoy!