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.
This was so easy and tasty! It makes great leftovers and is pretty “heavy” so we used it as a main dish!
So glad you enjoyed it Laura!
I usually use the cubed hash brown potatoes, rather than shredded. Has anyone tried making this with those?
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.
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.
Glad to hear this Wendy. Thank you for taking the time to leave a review. Hope you have a wonderful Easter!
I have dried hashbrowns in a can (Think camp food!) could I use those in this? What modifications should I make? This sounds divine!
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!
Can I make a couple days ahead of time and keep in fridge until ready to bake?
Yes, that will work just fine.
Can you make this in a crockpot?
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/
Hello! Would it work if I cook this ahead and reheat the next day? I’m trying to save room in my oven.
I think it would. I would cover with foil and warm in the oven (maybe at 350°?) just until warmed through. Or microwaving it might even work well, if the dish is microwave safe and fits in there.
My family won’t let me come to Thanksgiving if I don’t bring this dish! 😂 Kidding, but it’s almost true! It was a huge hit last year for the first time, and was immediately requested for this year. We leave out the bacon (I know, sacre bleu!) for holiday dinners, but it is a must-have as a side dish!
I love that! Thanks for sharing a review and feedback!
Can this be made ahead and frozen before cooking?
Yes it can. Be sure to thaw the hash browns and squeeze moisture out of them, if you can. That will help the casserole to be less liquidy.
I will definitely plan to make this. I had a question, though, about the creamy chicken mixture. Can you substitute this for when a recipe calls for cream of chicken soup? I usually have all those ingredients on hand and if it’s healthier than using the soup, it seems like a win/win.
It is a good substitute for the canned version, although it will be thinner than a condensed soup. We also have a Homemade Cream of Chicken Soup recipe in our first cookbook, From Freezer to Table, that you could use. You can find our book at http://www.FromFreezerToTable.com or anywhere books are sold online.
Growing up, my mom made a similar hash brown casserole that was my holiday FAVORITE. This recipe caught my eye because it reminded me of that nostalgic recipe, and I could eat it with my gluten allergy. It did not disappoint! I skipped the bacon, because we were having with ham, but I’m sure it would be delicious with it as well. I cut the recipe in half since we had so many sides, and there was still plenty for my extended family of 6 adults and 2 kids.
Thanks for letting us know how it turned out for you, Theresa! Yes, it definitely makes a lot. 🙂
Made this again using an 8oz bag of swiss gruyere cheese. We were snowed in and I didn’t have any bacon or onion. Left out any butter other than greasing casserole dish. Again, no pre-thickening. It was fantastic! So thankful for this recipe. My daughter has been very negative about going gluten free and she loves hashbrown casserole. Recipes like this really help!
We enjoyed this recipe. I did not pre-thicken the broth mixture on the stovetop and it thickened up nicely as it baked. I did find it a bit too cheesy for my tastes and will probably halve the cheese next time. I used sharp cheddar and it also came out too oily, so I will also leave out the extra butter. I only had 3 pieces bacon, so I sauteed it with the veg, but the cheese covered up the other flavors. I will definitely try again with modifications, and now I have a liquid to corn starch ratio to use in other casseroles as well.
Thanks for the feedback and suggestions!
Can I use vegetable broth instead of chicken broth?
Absolutely!
Thank you! Also wondering if I could sub plain Greek yogurt for sour cream?
Hi, this looks so good – but is it possible to make the hash browns from scratch? I don’t live in the US and ready made hash browns is not available…..thanks for any suggestions!
Hi Emily! Yes, you can make them from scratch but it’s a lot of work. There are many tutorials online for it, though. Good luck!
Emily. I use the frozen cooked potato cubes (home fries). Try cutting potatoes into cubes and cooking and freezing them.
Can this be cooked and then frozen for later?
Love your site and your cookbook as well!
Hi Maegan. I’ve never tried fully cooking and freezing the whole casserole, so I’m not sure how it would do. Sorry! Thanks for leaving a comment. I’m so glad you like our book.