My copycat version of Cracker Barrel's cheesy and creamy hash brown casserole. This is a wonderful overnight savory casserole that's perfect for Christmas breakfast or any holiday brunch.
Butter a 9X13 oven safe casserole dish and set aside.
Add all the ingredients to a large bowl. Use a wooden spoon to fold the ingredients until well combined. Pour into the prepared casserole dish and spread evenly.
Top with extra cheese and a little black pepper.
Crunchy Topping: If you prefer a crunchy topping instead, reserve 2 Tablespoons of melted butter listed above and combine in a small bowl with 2 cups of Panko bread crumbs or Corn Flakes cereal. Spread crunchy topping evenly over the top just before baking to prevent from getting soggy.
If making the day before: Cover the casserole with plastic wrap and refrigerate overnight. In the morning, preheat the oven to 350°F, remove plastic wrapping and bake for about an hour until golden and bubbly. Allow to rest at least 10 minutes before serving.
If serving the same day: Bake at 350°F until top is golden and bubbly. Rest at least 10 minutes before serving.
Freezing: Can be prepared and frozen up to a month before. Thaw in refrigerator the day before baking.