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



Preheat oven to 375 °F.



In medium sized saucepan, over medium heat, melt 2 tablespoons butter. Once butter is melted add 2 tablespoons flour and all seasonings. Whisk to create a paste. Add milk, whisking as you pour. Whisk until completely combined.



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.



Slowly pour slurry into mixture, whisking constantly. Bring to a boil and cook 2 minutes, stirring constantly.



Pour soup into 9x13 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.



Bake 25 minutes or until the top is golden brown.