Lighter Copy Cat Cracker Barrel Hashbrown Casserole


1 pound ground turkey sausage, drained and browned
2-20 ounce pkgs frozen hash brown potatoes, thawed
2-10.5 ounce cans reduced fat cream of chicken soup
1-16 ounce container low fat sour cream
2 1/2 cups reduced fat cheddar cheese, shredded, reserve 1/2 cup for topping
1 medium onion, finely chopped
1 tsp seasoned salt
1/2 tsp black pepper
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/4-1/2 tsp dill
green onions, chopped


Preheat oven to 350 degrees.

In a large frying pan, brown turkey sausage and onions, Remove from heat and drain off excess fat. 

Add hash browns, onion, soup, sour cream, cheese, salt, pepper,
 paprika, garlic and onion powder, and dill to frying pan.

Place mixture in a greased 9 x 13 baking dish.

Bake approximately 45-60 minutes. During last 10 minutes of baking, add remaining cheese. During the final 1-2 minutes broil until top of casserole is golden and bubbly. 

Sprinkle with green onions and allow to cool 15 minutes before serving.