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Home Recipe Index Casseroles

Cheesy Hashbrown Casserole

★★★★★ 5 /5
Jump to Recipe Rate Recipe
Rachel Tiemeyer
By: Rachel TiemeyerPosted: 3/14/23Updated: 3/22/23

This post may contain affiliate or sponsored links. Please read our disclosure policy.

Our make-ahead, gluten-free Cheesy Hashbrown Casserole is SO easy! It makes this traditional holiday side dish a little bit healthier by making it from scratch and leaving out the canned cream soup. This cheesy potato casserole comes together quickly but is creamy and comforting as always.

Cheesy hashbrown casserole

 

“My family won’t let me come to Thanksgiving if I don’t bring this dish!”  ⭐️⭐️⭐️⭐️⭐️ – Theresa

Table of Contents
  • The Story Behind the Casserole
  • Ingredients Needed
  • How to Make Cheesy Hashbrown Casserole
  • How to Make Ahead and Freeze
  • What to Serve with Hash Brown Casserole
  • FAQs
  • Recipe: Cheesy Hashbrown Casserole

The Story Behind the 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.

Family 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!

family recipe for gluten free hash brown casserole

I decided to bring the spirit of my MIL’s recipe into the 2000’s by making it from scratch. These upgrades left my co-blogger, Polly, declaring it “the best hashbrown casserole I’ve ever had.”

a serving of hashbrown casserole on a plate

By making this hashbrown 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 Cheesy Hashbrown Casserole still screams “creamy, cheesy comfort food”.

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!

Here’s what you’ll need on hand:

  • Low-sodium chicken broth* – Adds flavor to our homemade cream sauce.
  • Half and half – Adds creaminess to the sauce.
  • Cornstarch* – This is what to know when choosing gluten-free cornstarch.
  • Dried parsley – Brings a little pop of color to the casserole.
  • Poultry seasoning – Helps to mimic the flavors in the traditional canned cream of chicken soup.
  • Kosher salt – You’ll use an additional 1/2 teaspoon, if not using bacon.
  • Ground black pepper
  • Salted Butter – A key ingredient in this rich side dish.
  • Yellow onion – Dice fairly small and sauté to add great flavor.
  • Garlic cloves – Mince finely and only sauté for 30-60 seconds so the garlic doesn’t burn.
  • 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.
  • Sour cream – I’d recommend full-fat Daisy brand since it only has one ingredient (and no additives or preservatives).
  • 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”.

ingredients for hashbrown casserole

How to Make Cheesy Hashbrown Casserole

Here’s the rundown of how this easy 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.

ingredients for hashbrown casserole in a glass baking dish
prepping ingredients for hashbrown casserole

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.

adding butter to cornstarch mixture
ingredients for hashbrown casserole in a white bowl

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.

hashbrown casserole in a casserole dish
Cheesy hashbrown casserole

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.

hashbrown casserole prepped as a freezer meal

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.

spiral sliced crockpot ham slices on a platter with pineapple sauce on the side

Crockpot Ham

Autumn Salad tossed with apple cider vinaigrette in a white bowl on a wooden cutting board.

Autumn Chopped Salad with Apple Cider Vinaigrette

Bread machine dinner rolls stacked up

Bread Machine Dinner Rolls

lemon bars stacked up

Easy Lemon Bars

FAQs

Can I make it a couple days ahead of time and keep in fridge until ready to bake?

Yes, this will work just fine. This recipe makes a great addition to Easter Lunch or Birthday Dinner because it can be prepped ahead.

Would it work if I cook this ahead and reheat the next day?

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.

Can I use vegetable broth instead of chicken broth?

Absolutely. They will easily substitute for one another.

a serving of hashbrown casserole on a plate

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!

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

hashbrown casserole in a white baking dish
★★★★★ 5 from 7 reviews

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!

Yield: 12+ servings 1x
Prep: 15 minutesCook: 45 minutesTotal: 1 hour
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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”.

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

Make It Now:

  1. Preheat the oven to 350°F. Grease an 9×13 inch casserole dish with butter or cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.)
  6. 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.

© Author: Rachel Tiemeyer
Cuisine: American Method: Baked

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Photography by Whitney Reist of Sweet Cayenne.

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Rachel Tiemeyer

Rachel Tiemeyer

As co-founder of Thriving Home, Rachel dreams about creating recipes (literally) and uses her husband, her 3 kids, and even the neighbors as guinea pigs several nights a week. She believes that good food has the power to bring families and friends closer together and continues to wake up excited about her job each day, even after 10+ years!

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  1. AvatarGina says

    Posted on 9/2/23 at 12:50 pm

    Best hash brown casserole ever!!

    ★★★★★

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 9/4/23 at 10:15 am

      So glad you love it Gina!

      Reply
  2. AvatarLW says

    Posted on 7/10/23 at 11:25 am

    This was so easy and tasty! It makes great leftovers and is pretty “heavy” so we used it as a main dish!

    ★★★★★

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 7/10/23 at 2:47 pm

      So glad you enjoyed it Laura!

      Reply
  3. AvatarCarolyn says

    Posted on 4/20/23 at 1:07 pm

    I usually use the cubed hash brown potatoes, rather than shredded. Has anyone tried making this with those?

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 4/20/23 at 3:23 pm

      I haven’t tried them but maybe someone else has? You could ask in our private “Thriving Home’s Freezer Foodies” Facebook group. People are so helpful over there.

      Reply
  4. AvatarWendy says

    Posted on 4/6/23 at 7:06 am

    I made this at Christmas and it was a huge hit! Planning to make it for Easter too. I love that it starts with an easy white sauce instead of canned soup.

    ★★★★★

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 4/6/23 at 9:19 am

      Glad to hear this Wendy. Thank you for taking the time to leave a review. Hope you have a wonderful Easter!

      Reply
  5. AvatarKristin says

    Posted on 1/9/23 at 12:24 am

    I have dried hashbrowns in a can (Think camp food!) could I use those in this? What modifications should I make? This sounds divine!

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 1/9/23 at 11:25 am

      Hi Kristin! We have not used dehydrated hashbrowns before. When I look them up online it talks about letting them sit in water to rehydrate and then draining the excess water. I think you would have to do some version of that before putting them in the casserole. There just wouldn’t be enough liquid and I can’t accurately tell you what modifications to make. If you do try it, please let us know what you did and how it turned out so others who are thinking of using the dehydrated hash browns will know. Good luck!

      Reply
  6. AvatarJulie says

    Posted on 12/22/22 at 12:50 pm

    Can I make a couple days ahead of time and keep in fridge until ready to bake?

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 12/22/22 at 1:37 pm

      Yes, that will work just fine.

      Reply
  7. AvatarCassandra says

    Posted on 11/18/22 at 1:42 pm

    Can you make this in a crockpot?

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 11/18/22 at 2:25 pm

      I haven’t tested this specific recipe, Cassandra, but I think it would work. Using the instructions from our Crockpot Breakfast Casserole (which has some similar ingredients), try cooking on Low for about 4 hours. https://thrivinghomeblog.com/crockpot-breakfast-casserole-gluten-free/

      Reply
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