Easy Cracker Barrel Hash Brown Casserole

INGREDIENTS

• nonstick cooking spray
• 1 (26 ounce) package frozen hash brown potatoes, thawed
• 1 (10.75 ounce) can cream of chicken soup
• 1 (8 ounce) package shredded Colby-Jack cheese, divided
• 4 ounces sour cream
• 4 ounces full-fat plain Greek yogurt
• 3 tablespoons unsalted butter 
• salt and freshly ground black pepper to taste
• ¼ teaspoon smoked paprika (Optional)

NOTE:  Don't use more hash browns than indicated in the recipe, otherwise the dish might be too dry.

DIRECTIONS

1. Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x12-inch casserole dish with nonstick cooking spray.
2. Drain hash browns. Combine hash browns, soup, 5 ounces of shredded Colby-Jack cheese, sour cream, Greek yogurt, butter, salt, pepper, and paprika in a large bowl. Pour mixture into the prepared dish. Sprinkle remaining cheese on top.
3. Bake in the preheated oven until casserole is bubbling and cheese has melted, 35 to 40 minutes.