Cracker Barrel hash brown casserole is so creamy, so cheesy and so like the real thing, you never need to leave your house again for this restaurant favorite. Serve it with eggs and bacon for a lazy Sunday brunch or alongside meat and veggies as an easy Wednesday night dinner. You can even make this recipe ahead of time and pop it in the oven whenever you need a comfort food fix. With this ultra-versatile recipe, anything and everything goes—literally, we doubt you’ll have leftovers.

Copy Cat Cracker Barrel Hashbrown casserole needs just 5 minutes of prep making it the a great side or potluck dish! The perfect breakfast casserole!

There are lots of recipes out there for this cheesy casserole but this is the one I’ve found to be the closest! This hashbrown casserole is made with condensed cream of chicken soup. I’ve also made it with cream of cheddar soup if you can find it. Both work perfectly in this recipe!

Here is the two versions of this recipe that I make. Less butter and no sour cream on the left. The casserole dish on the right has 8oz sour cream and a full stick of butter. (FYI: The dishes in the photos have been halved.)

While I’ve had a version of hash brown casserole without sour cream, I definitely prefer it with, it adds a little bit of creaminess and tang to the recipe. Since this is a copy cat hash brown casserole recipe, my list of ingredients is inevitably different than the original but the flavor is just like my favorite Cracker Barrel Hash brown Casserole (in fact, it’s even BETTER in my opinion)!

Pro Tip: Thaw hash browns on a triple lined paper towel sheet pan, after 30 minutes place 3 paper towels on top, cover with another sheet pan and flip the hash browns over, continue to thaw.  The paper towels will wick the moisture out of the potatoes and make for a better consistency with the casserole.