Cracker Barrel Copycat Hashbrown Casserole with Turkey

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

In a large mixing bowl, combine the thawed hashbrowns, shredded turkey, cream of chicken soup, shredded cheddar cheese, sour cream, and chopped onion.

Pour in the melted butter and sprinkle with black pepper, salt, and garlic powder. Mix well until all ingredients are evenly combined.

Transfer the mixture to the prepared baking dish, spreading it out evenly.

Bake in the preheated oven for 45-50 minutes, until the top is golden brown and the casserole is bubbling.

Allow the casserole to cool for about 5 minutes before serving.

For a bit of a twist, you could substitute the cream of chicken soup with cream of mushroom or cream of celery soup for a different flavor profile. If you prefer a bit more crunch, sprinkle some crushed cornflakes or buttered breadcrumbs over the top before baking. For a little kick, add a diced jalapeño or a sprinkle of red pepper flakes to the mix.