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Close up view of baked gluten-free hash brown casserole in a baking dish being picked up.

Easy Gluten-free Hash Brown Casserole

Sara Vaughn
This cheesy gluten-free hash brown casserole is easy to make, uses no canned soup, and makes the perfect gluten-free side dish for any holiday.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Side Dish
Cuisine American
Servings 8
Calories 497 kcal

Ingredients
  

Gluten-free Cream Soup Substitute

  • 3 Tablespoons Butter.
  • 3 Tablespoons Arrowroot Starch You can also use corn starch or even potato starch.
  • 1 Cup Chicken Stock
  • ½ Cup Milk
  • ¾ Teaspoon Salt
  • ½ Teaspoon Pepper

Casserole

  • 1 32 Ounce Bag of Frozen Hashbrowns Plain, shredded or diced.
  • 1 Batch Cream of Chicken Soup Substitute.
  • ½ Cup Sour Cream
  • 2 Cups Shredded Cheddar Cheese
  • Cup Melted Butter
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Parsley
  • 1 Teaspoon Salt
  • ½ Teaspoon Pepper

Casserole Topping

  • 2 Cups Crushed Gluten-free Crackers I use Sachar table crackers. See notes for alternatives.
  • Cup Melted Butter
  • 1 Cup Shredded Cheddar Cheese

Instructions
 

Make the cream of chicken soup substitute.

  • Melt the butter in a small saucepan over medium heat.
    3 Tablespoons Butter.
  • Whisk in the arrowroot starch and let it cook until a paste has been made.
    3 Tablespoons Arrowroot Starch
  • Once you have a paste, whisk in the chicken stock, milk, and spices.
    1 Cup Chicken Stock, ½ Cup Milk, ¾ Teaspoon Salt, ½ Teaspoon Pepper
  • Let it simmer until it thickens and coats the back of a spoon.

Make the casserole

  • Transfer your soup substitute to a bowl.
    1 Batch Cream of Chicken Soup Substitute.
  • Add the sour cream, cheddar cheese, melted butter, garlic, parsley, salt, and pepper to the soup substitute.
    ½ Teaspoon Pepper, ½ Cup Sour Cream, 2 Cups Shredded Cheddar Cheese, ⅓ Cup Melted Butter, 1 Teaspoon Garlic Powder, 1 Teaspoon Parsley, ½ Teaspoon Pepper, 1 Teaspoon Salt
  • Once your sauce is mixed, stir in your frozen hashbrowns.
    1 32 Ounce Bag of Frozen Hashbrowns

Top and Bake.

  • Preheat your oven to 350 degrees.
  • Transfer the casserole to a lightly greased baking dish.
  • Top the casserole with more cheddar cheese.
    1 Cup Shredded Cheddar Cheese
  • For an extra crispy topping, crush the gluten-free crackers into a bowl. Add the melted butter to the crackers to coat.
    2 Cups Crushed Gluten-free Crackers, ⅓ Cup Melted Butter
  • Pour the crushed crackers and butter over the top of the casserole in an even layer.
  • Bake the casserole in the preheated oven for about 45 minutes to an hour, or until the edges of the casserole are bubbly and the top is golden brown.

Notes

Tips and tricks for the best gluten-free casserole.
  • Do NOT defrost the hash browns before adding them to the sauce mixture.
  • Because the potatoes are still frozen, they can stick a little to each other. Mixing the sauce together before adding the frozen potatoes helps to reduce everything from sticking, and the casserole come together.
A note on the crispy topping.
I like to use crushed gluten-free crackers to top these gluten-free cheesy potatoes. I prefer the Schar brand table crackers. If you can't find these, you can your favorite gluten-free cracker.
Other options.
  • Leave off the cracker topping, and just leave the top of your casserole with more cheese.
  • Use a gluten-free rice cereal mixed with the melted butter instead of gluten-free crackers. - Note that not all rice cereal is gluten-free. Name brand Rice Krispies are not gluten-free, but other brands like Malt-o-meal have gluten-free varieties. Always check the label to make sure your rice cereal is gluten-free.
Keyword gluten free cheesy potatoes, gluten free hash brown, gluten free hash brown casserole, gluten free potatoes, gluten free side dish