This Hash Brown Casserole is the closest I could come to the breakfast dish that sells out quickly at Cracker Barrel restaurants. Make sure you do not use store brand cream of potato soup. The consistency is not the same.

2 lbs frozen hash browns, partially thawed
1/3 cup butter, melted
1/3 cup light sour cream
1 tsp salt
1/2 tsp black pepper
1/2 cup finely chopped onion
1 (10 3/4 ounce) can cream of potato soup
8 oz cheddar cheese, grated

1. Preheat oven to 350°.
2. Spray 9×13-inch baking pan with Pam.
3. Combine soup, butter, sour cream, salt, pepper, onion and cheese.
4. Gently mix in the potatoes and pour into prepared pan.
5. Bake in 350°F oven for 35-40 minutes.

Servings: 16