Cracker Barrel's Hashbrowns Casserole - Copycat

It was pretty good but if I made it again I would definitely go off-script with the seasonings. It was a little bland as it was (and I already added extra seasons anyway). I also used the cube hashbrowns and would switch to the shredded if making again. They didn't cook to the right texture even when given extra time in the oven.

It was so good. My kids loved it

My Modifications: fresh shredded hashbrowns. 1 pint sour cream = 8 oz container. 1/2 onion, diced - no need to measure 1/2 cup. Baking time is 1 hour. Optional Topping: 1/4 cup melted butter and 2 cups crushed cornflakes. Sautee and sprinkle on top before baking.