Gluten-Free Hash Brown Casserole
By the Gluten Free Recipes team ·
This comforting gluten-free hash brown casserole features a creamy, cheesy sauce enveloping tender shredded potatoes, baked to golden perfection. It's a savory and satisfying side dish that's perfect for any meal.
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 . Browse more salads and sides recipes or return to all gluten-free recipes.
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 certified 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 certified gluten-free.
Ingredients
- 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)
- 1 can condensed cream of mushroom soup (gluten-free)
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cup crushed gluten-free cornflakes or potato chips, for topping (optional)
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)
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.
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