Gluten-Free Hash Brown Casserole

Thawed shredded potatoes, squeezed dry, are mixed with cheddar, sour cream and condensed cream of mushroom soup labeled gluten-free, then baked at 375°F until bubbling. An optional topping of crushed cornflakes or potato chips labeled gluten-free adds a golden, crisp finish.

Prep: 5 min Cook: 20 min Total: 25 min Serves: 4

At a glance: This easy salads and sides recipe yields 4 servings in about 25 minutes (5 min prep, 20 min cook). It uses 8 ingredients — including frozen shredded potatoes, shredded cheddar cheese, sour cream — and walks through 5 steps. Updated October 25, 2026. Browse more salads and sides recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Hash Brown Casserole: When preparing this salads and sides recipe, extreme caution is advised when handling ingredients that may have come into contact with gluten. Always ensure that all packaged goods, especially condensed soups and any pre-seasoned items, are gluten-free and processed in a dedicated gluten-free facility to prevent cross-contamination. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

Gluten-Free Notes for Gluten-Free Hash Brown Casserole: This recipe relies on naturally gluten-free ingredients like potatoes and cheese, with careful selection of processed items like condensed soup. Always confirm packaged goods are gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for gluten-free milk, condensed cream of mushroom soup, crushed gluten-free cornflakes or potato chips, for topping. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

2 lbs frozen shredded potatoes, thawed and squeezed dry
1 cup shredded cheddar cheese
0.5 cup sour cream
0.25 cup gluten-free milk (such as almond or soy) Shop
1 can condensed cream of mushroom soup (gluten-free) Shop
0.5 tsp salt
0.25 tsp black pepper
0.25 cup crushed gluten-free cornflakes or potato chips, for topping (optional) Shop

Instructions

1 Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish. Ensure the thawed frozen shredded potatoes are thoroughly squeezed to remove excess moisture, as this is crucial for a good texture. Place the dried potatoes into a large mixing bowl.
2 In a separate medium bowl, whisk together the gluten-free condensed cream of mushroom soup, sour cream, and gluten-free milk until smooth and well combined. This creates the creamy base for your casserole. Stir in the salt and black pepper, then add the minced garlic if using, ensuring it's evenly distributed.
3 Add about three-quarters of the shredded cheddar cheese to the bowl with the potatoes, reserving the rest for the topping. Pour the creamy soup mixture over the potatoes and cheese. Gently fold everything together with a spatula until the potatoes are evenly coated, being careful not to overmix and break down the potato shreds too much.
4 Transfer the potato mixture into the prepared baking dish, spreading it evenly. Sprinkle the remaining shredded cheddar cheese over the top. If using, scatter the crushed gluten-free cornflakes or potato chips evenly over the cheese for a delightful crunchy topping, which should take about 5 minutes to prepare.
5 Bake in the preheated oven for about 20-25 minutes, or until the casserole is bubbling around the edges and the topping is golden brown and crispy. The aroma of baked cheese and potatoes will fill your kitchen as it cooks. Let it rest for a few minutes before serving hot.

Nutrition (per serving)

358

Calories

10g

Protein

40g

Carbs

12g

Fat

Fiber

286mg

Sodium

Tips & Notes

Warm milk (not hot) is key for yeast-based recipes — aim for 105–115°F to activate yeast without killing it.
Dress salads just before serving to keep the greens crisp; keep dressing separate if making ahead.
An oven thermometer reveals if your oven runs hot or cold — a 25°F difference significantly changes results.

Common questions

What cross-contamination risk is specific to Gluten-Free Hash Brown Casserole?

Check frozen shredded potatoes, thawed and squeezed dry, shredded cheddar cheese, sour cream before they go into Gluten-Free Hash Brown Casserole. Extreme caution is advised when handling ingredients that may have come into contact with gluten. Always ensure that all packaged goods, especially condensed soups and any pre-seasoned items, are gluten-free and processed in a dedicated gluten-free facility to prevent cross-contamination. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

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