The Story Behind Our Easy Gluten Free Hash Brown Casserole
My mother-in-law passed away a few years ago, but she and I shared a love of cooking and cookbooks. She told me a few weeks before she went to be with the Lord that she was really excited about the cookbook I was writing at the time and hoped to be able to see it. Sadly, she did not. However, before she died, she gave me something I will always treasure–all of her recipes in one hand-typed cookbook.
One of those treasured recipes is her Hash Brown Casserole. My husband and I always looked forward to Easter and Thanksgiving meals at his parents’ house, which had to include that decadent side dish from the 50s era. Man, is it good!
How to Make Gluten Free Hash Brown Casserole
Before we dive into the details, take a look at this short video on how to make our easy, gluten free Hash Brown Casserole!
I decided to bring the spirit of my MIL’s recipe into the
By making this hash brown casserole from scratch, I was able to leave out the canned cream of chicken soup, which contains icky additives and ingredients I can’t pronounce. I also made the casserole gluten-free for those guests avoiding gluten (hi, that’s me). Let me assure you, this homemade Hash Brown Casserole still screams “creamy, cheesy comfort food”.
Here’s the rundown of how this hash brown casserole recipe comes together:
- Saute onions and garlic in a little butter to build flavor.
- Stir in a mixture of chicken broth, half and half (or milk), cornstarch, and seasonings to create a thick sauce. Then, stir in a little more butter…because why not?!
- Combine the hash browns, bacon bits, sour cream, shredded cheddar cheese, and the cream of chicken sauce. Place in a casserole dish.
- Sprinkle a little more cheese on top…because why not?!…and bake until golden and bubbly.
A Perfect Make-Ahead Side Dish
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! 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.
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:
- Serve it alongside a big, flavorful salad like our Strawberry Fields Salad or Autumn Chopped Salad. The fresh greens and light dressing pair perfectly with a creamy, cheesy potato dish.
- If it’s a holiday meal, our hash brown casserole goes perfectly with a baked ham.
- Lastly, some dinner rolls finish off the menu for a super simple holiday meal or special occasion.
Your family and friends will enjoy this decadent holiday side dish. They’ll never know you made it days in advance and only spent minutes prepping it. Happy Easy Hash Brown Casserole making!Print
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!
- 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 addition 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 of shredded hash browns, thawed
- 1 (16 ounce) container sour cream (recommended: full-fat Daisy brand)
- 2 cups (8 ounces) shredded Colby Jack cheese (or your favorite shredded cheese)
- 1 pound bacon (try baking your bacon for easy clean up)
- Preheat the oven to 350°F. Grease an 9×13 casserole dish with butter or cooking spray.
- In a glass measuring cup, 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 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. (Note: At this point, you can cover and refrigerate for up to 3 days.)
- Bake for about 45 minutes, until edges are bubbly and top is golden.