Gluten Free Hashbrown Casserole
This easy gluten hashbrown casserole recipe is a cheesy copycat of the Cracker Barrel version. Perfect for Breakfasts, Brunches, and Pot Lucks.
Servings: 8
Cost: 6.00
Ingredients
- 26-32 oz. Frozen Hashbrowns, thawed
- ½ Cup Melted Butter
- 1 recipe Gluten Free Cream of Chicken Soup Substitute or Can of Gluten Free Condensed Chicken Soup
- 1 16 oz. Container of Sour Cream Full Fat or Light
- Half of a Small Onion, Diced
- 1 Tbs Butter for Sautéing the Onion
- 2 cups Shredded Cheddar Cheese or Your Favorite Blend
- 1 tsp Salt
- ¼ tsp Black Pepper
Instructions
- Heat a small fry pan over medium heat and add the tablespoon of butter.
- Sauté the diced onion until translucent and soft and set aside.
- Preheat oven to 350º.
- Spray a 13x9 baking dish with cooking spray, if desired.
- Mix remaining ingredients together in a large bowl.
- Spread the mixture into the prepared casserole dish.
- Bake uncovered for 45 minutes.
- Serve alongside your favorite breakfast or bring as a pot luck dish.
Video
Notes
The Potatoes – The thawed, shredded potatoes have quite a bit of water in them. That’s OK. You want some of that moisture in the casserole. Drain out some the water with a colander if you want, but do not squeeze all of the water out. If you squeeze out all the water your hashbrown casserole with be more on the dry side.
The Casserole Dish – We like using a covered casserole dish. Once the casserole cools, put the lid on and pop it in the fridge.
The Onion – I know sautéing the onion is an extra step. The reason I take the time and sauté the onion is because the onions do not cook well in the casserole and stay crunchy..
The Cheese – Use your favorite shredded cheese in this casserole. You can also hold back about ¼ cup of cheese from the mixture and sprinkle it across the top of the casserole.
The Sour Cream – I have used full fat and reduced fat sour cream in the recipe and both work well. Use what you like best.
The Soup – If you don’t want to use cream of chicken soup in this recipe, cream of mushroom soup would also work.
The Mixture – I find that mixing everything together before the potatoes works best. This allows the other ingredients to be well mixed and distributed throughout the casserole.