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Cracker Barrel-Inspired Hashbrown Casserole
  • 32 ounces frozen shredded hashbrowns, 8 cups
  • 2 cups shredded cheddar cheese, divided
  • 10 ¾ ounce can cream of chicken soup, 1 cup
  • 1 ½ cups sour cream
  • ½ cup unsalted butter, melted
  • ½ cup yellow onion, finely chopped
  • 2 teaspoons minced garlic , or 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 teaspoon chopped parsley, optional
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