Cheesy Hash Brown Casserole
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“My family won’t let me come to Thanksgiving if I don’t bring this dish!” ⭐️⭐️⭐️⭐️⭐️ – Theresa
Why You’ll Love This Recipe
- It’s a tried-and-true family recipe that has been passed down from my MIL.
- It’s gluten free, if that’s a concern for your group.
- It can be prepared in advance.
- There is no canned cream of chicken soup–just clean, real food ingredients.
- Perfect for serving groups. Be sure to check out all our best Fall Potluck Dishes and Meal Ideas for Large Groups.
Ingredients Needed
You won’t find canned cream soup in this recipe. We’re making our casserole with real food ingredients from scratch and leaving out any ingredients with gluten. The taste is amazing!
Ingredient Notes:
- Cornstarch* – This is what to know when choosing gluten-free cornstarch.
- Bag of Shredded Hash Browns* – It’s important to thaw these most of the way, if you buy them frozen. Note: Simply Potatoes brand is certified gluten-free.
- Shredded Colby Jack cheese – Or use your favorite shredded cheese. I find that shredding your own cheese or buying the finely shredded kind melts best.
- Bacon – Try baking your bacon for easy cleanup.
*Note: If making this casserole strictly gluten-free is important to you, be careful with these store-bought ingredients. Sometimes the way these ingredients are processed in a factory can cause gluten cross-contamination. Always check the label to make sure it says “certified gluten-free”.
How to Make Cheesy Hash Brown Casserole
Here’s the rundown of how this gluten free hash brown casserole recipe comes together:
Prep the Cornstarch Mixture & Onions
In a glass measuring cup (or mixing bowl), whisk together the chicken broth, half and half, cornstarch, parsley, poultry seasoning, salt, and pepper. Set aside.
Heat 1 tablespoon butter in a medium saucepan over medium-high heat. When the butter is melted, add the onions and saute until translucent, about 3 minutes. Stir in the garlic at the end for about 30-60 seconds, until fragrant.
Prep the Cornstarch Mixture & Onions
Whisk in the creamy cornstarch mixture to the onions. Bring to a simmer, stirring constantly until thick and creamy, about 2-3 minutes. Remove from the heat, stir in the remaining 4 tablespoons butter, and let cool.
In a large mixing bowl, stir together the thawed hash browns, sour cream, cheese, bacon, and the cooled cream sauce.
Prepare for the Oven & Bake
Place in the casserole dish, smoothing it out evenly. Sprinkle a little more cheese on top (optional)…because why not?!…and bake until golden and bubbly.
How to Make Ahead and Freeze
Since this hash brown casserole is often made for a holiday meal or group of people, it can be helpful to assemble it ahead of time. Thankfully, this dish lends itself to prepping ahead without compromising the taste or texture at all!
A Few Days Ahead: Simply follow the recipe instructions below but do not bake it. Once your hash brown casserole is assembled, you can store it in the fridge for up to 3 days, until you’re ready to stick it in the oven.
A Few Weeks Ahead: Assemble the casserole but do not bake. Cover tightly with a few layers of plastic wrap and/or foil, squeezing out any air. Freeze. When ready to use it, thaw completely in the refrigerator and bake according to directions.
What to Serve with Hash Brown Casserole
Looking for some ideas for what to serve with a hash brown casserole? Here are some pairing suggestions.
Recipe FAQs
Yes, this will work just fine. This recipe makes a great addition to Easter Lunch or Birthday Dinner because it can be prepped ahead.
Yes, it would. Cover with foil and warm in the oven (at 350°?) just until warmed through. Or microwaving it might even work well if the dish is microwave safe and fits in there.
Absolutely. They will easily substitute for one another.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Cheesy Hashbrown Casserole
This creamy, comforting Hash Brown Casserole is made from scratch, requires no canned cream soup, and is gluten-free. Perfect side for a holiday table!
Ingredients
- 1 cup low-sodium chicken broth*
- 1/2 cup half and half
- 3 tablespoons corn starch*
- 1 1/2 teaspoons dried parsley, crushed in hand
- 1/2 teaspoon poultry seasoning
- 1 teaspoon Kosher salt (use an additional 1/2 teaspoon, if not using bacon)
- 3/4 teaspoon ground black pepper
- 5 tablespoons butter, divided
- 1/2 yellow onion, diced
- 2 garlic cloves, minced
- 1 (30-ounce) bag shredded hash browns, thawed* (approximately 7 cups; Simply Potatoes brand is certified gluten-free!)
- 1 (16-ounce) container sour cream (about 2 cups; recommended: full-fat Daisy brand)
- 2 cups (8 ounces) shredded Colby Jack cheese (or your favorite shredded cheese), plus up to 1/2 cup more if desired
- 1 pound bacon (try baking your bacon for easy cleanup)
*Note: If making this casserole strictly gluten-free is important to you, be careful with these store-bought ingredients. Sometimes the way these ingredients are processed in a factory can cause gluten cross-contamination. Always check the label to make sure it says “certified gluten-free”.
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Instructions
Make It Now:
- Preheat the oven to 350°F. Grease an 9×13 inch casserole dish with butter or cooking spray.
- In a glass measuring cup (or mixing bowl), whisk together the chicken broth, half and half, cornstarch, parsley, poultry seasoning, salt, and pepper. Set aside.
- Heat 1 tablespoon butter in a medium saucepan over medium-high heat. When the butter is melted, add the onions and saute until translucent, about 3 minutes. Stir in the garlic at the end for about 30-60 seconds, until fragrant.
- Whisk in the creamy cornstarch mixture to the onions. Bring to a simmer, stirring constantly until thick and creamy, about 2-3 minutes. Remove from the heat, stir in the remaining 4 tablespoons butter, and let cool.
- In a large mixing bowl, stir together the thawed hash browns, sour cream, cheese, bacon, and the cooled cream sauce. Place in the casserole dish, smoothing it out evenly. Optional: Sprinkle another 1/4 -1/2 cup cheese on top. (Note: At this point, you can cover and refrigerate for up to 3 days or freeze for later.)
- Bake for about 45 minutes, until edges are bubbly, middle is hot, and top is golden.
Freeze For Later: Follow Steps 2-5. Cover with several layers of plastic wrap and/or foil, pressing out any air. Freeze for up to 2 months.
Prepare From Frozen: Thaw completely in the refrigerator. This can take 2 days or so. Follow Step 6. You may have to bake it a little longer if it’s still cold.
Notes/Tips
Make Ahead for the Fridge: Up to 3 days before serving, assemble the casserole but do not bake. Cover tightly and store in the refrigerator. Note: You may have to bake it a little longer than the recipe calls for.
Kosher salt – You’ll use an additional 1/2 teaspoon, if not using bacon.
Bag of Shredded Hash Browns – It’s important to thaw these most of the way, if you buy them frozen. Note: Simply Potatoes brand is certified gluten-free.
Photography by Whitney Reist of Sweet Cayenne.
Totally delicious. Needed 20 more min in the oven (but i didn’t thaw hashbrowns). No garlic cloves- just 1 tsp garlic powder.
Thanks for the cooking notes Allie, I’m sure they’ll come in handy for others. We appreciate you taking the time to leave a review!
Will it be okay without the sour cream? I have everything else…
Hi Wynn. We haven’t tested it without the sour cream so we aren’t sure. But, we’d guess you’d need to replace all that moisture with something else if we did.
Glad to have a recipe that is truly gluten-free, but it wasn’t as tasty as the one you make with the soup. It was good, but I was looking for outstanding and this didn’t quite hit the target.
Thanks for your feedback.
Best hash brown casserole ever!!
So glad you love it Gina!