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hashbrown casserole in a white baking dish

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!

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


  • 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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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.


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