Cheesy Hashbrown Casserole
This post may contain affiliate or sponsored links. Please read our disclosure policy.
“My family won’t let me come to Thanksgiving if I don’t bring this dish!” ⭐️⭐️⭐️⭐️⭐️ – Theresa
Video Tutorial
Before we dive into the details, take a look at this short video on how to make our easy, gluten-free 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.
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!
I decided to bring the spirit of my MIL’s recipe into the
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”.
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.
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.
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!
FAQ
Can I make 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 and 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.
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 (Gluten-Free)
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”.
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:
- 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.
Photography by Whitney Reist of Sweet Cayenne.
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.