You’re going to love this delicious gluten-free hash brown casserole! With a creamy and cheesy hash brown filling topped with a crunchy layer of corn flakes, this comforting casserole is perfect for a hearty breakfast or satisfying meal, and feeds a crowd as well! Dairy-free too.
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Jump to:
- What is Hash Brown Casserole?
- Is Hash Brown Casserole Gluten-Free?
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes + Substitutions:
- How to Make Gluten-Free Hash Brown Casserole (Step by Step):
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Other Gluten-Free Casseroles to Enjoy:
- Easy Gluten-Free Dinners to Cook:
- Gluten-Free Hash Brown Casserole (Dairy-Free)
What is Hash Brown Casserole?
Basically speaking, a hash brown casserole is simply a potato casserole with a filling made with hash browns (as the main ingredient), cheddar cheese, sour cream, and cream of chicken soup, and then occasionally topped with crispy corn flakes.
Hearty and extremely satisfying, hash brown casseroles are popular in the United States, and make a perfect dish to bring to potlucks or parties, and can be enjoyed either as a breakfast casserole, a filling main dish or a tasty side.
Is Hash Brown Casserole Gluten-Free?
Traditional hash brown casseroles use cream of chicken soup (in particular Campbell’s), and cream of chicken soup may often times contain gluten-containing ingredients.
As such hashbrown casserole is not usually safe for Celiacs or those with gluten intolerances, unless specifically said to be gluten-free.
However, today we’re making a gluten-free version that is also dairy-free, so let’s get started!
Why This Recipe Works:
- Simple Ingredients: The ingredients required for this gluten-free dairy-free hash brown casserole are easily accessible at the local grocery store.
- Easy to Make: Preparing this potato casserole mixture is uncomplicated (just mix the ingredients together), then all you need to do is transfer the mixture to a baking dish, top with cheese and corn flakes and bake!
- Totally Gluten-Free and Dairy-Free: The best part is that this cheesy hashbrown casserole recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this gluten-free hash brown casserole recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Hash Browns: I thawed medium frozen hash brown patties before processing them. Alternatively, you can also use your hands to tear the thawed hash brown patties to shreds. Or you can use frozen hash browns or shredded potatoes directly.
- Onion: I used a yellow onion, but you may also use white onions or red onions if you prefer.
- Salt: I used fine table salt, but go ahead and use fine Himalayan pink salt or fine sea salt if you prefer.
- Black Pepper: I like adding freshly ground black pepper for a kick of heat. If you aren’t a fan of pepper, feel free to leave it out instead.
- Cheddar Cheese: I used dairy-free cheddar cheese to keep this recipe dairy-free. Alternatively, if you are not lactose-intolerant, feel free to use normal shredded cheddar cheese instead.
- Cream of Chicken Soup: I used a gluten-free and dairy-free cream of chicken soup to keep this recipe both gluten-free and dairy-free. Alternatively, if you are not Celiac nor gluten or lactose intolerant, go ahead and use normal cream of chicken soup instead.
- Sour Cream: I used dairy-free sour cream to keep this recipe dairy-free. If you are not lactose-intolerant, feel free to use normal sour cream instead.
- Butter: I used vegan butter to keep this recipe dairy-free. If you are not lactose-intolerant, feel free to use normal melted butter or ghee instead.
- Corn Flakes: Make sure to use unsweetened corn flakes for the crunchy topping. If you are Celiac or gluten-intolerant, make sure to use gluten-free corn flakes.
- Storing: To store, cover the gluten-free hashbrown breakfast casserole with plastic wrap, or place the casserole in an airtight container and store in the refrigerator for up to 4 days. Reheat in the oven before serving. To freeze, place the casserole in a freezer-safe container and freeze for up to 2 months. Let the frozen casserole thaw completely before reheating in the oven and serving.
How to Make Gluten-Free Hash Brown Casserole (Step by Step):
1. Preheat and Grease:
Preheat the oven to 360F and grease a casserole dish (square or rectangular) with oil or spray with non-stick cooking spray.
2. Process Hash Brown Patties
In a food processor or high-speed blender, process the thawed hash brown patties until you get the consistency of rice. Then squeeze out any excess water. Transfer to a deep bowl.
3. Add Onions, Salt, Pepper and Cheddar
Add the diced onions, salt, pepper, and 1 cup of the dairy-free cheddar.
4. Mix Wet Ingredients
In another bowl, mix the gluten-free dairy-free cream of chicken soup, melted vegan butter and dairy-free sour cream until smooth.
5. Combine Wet Ingredients with Hash Brown Mixture
Pour the liquid ingredients into the bowl with the processed hash browns and cheddar cheese. Mix everything thoroughly with a spatula until combined.
6. Transfer to Casserole Dish, Sprinkle Remaining Cheddar and Bake
Transfer the hashbrown mixture to a baking dish.
Sprinkle the remaining cheese (1 cup of cheese) on top of the hash brown mixture and bake in the preheated oven for 20 minutes.
7. Top with Corn Flakes and Bake Some More
Top the half-cooked hashbrown mixture with the unsweetened corn flakes and bake for another 7-10 minutes until golden brown on top.
8. Cool Slightly Before Serving
Let the casserole cool slightly for a few minutes, then cut into portions and serve.
(TIP: Garnish with green onions, or fresh parsley, or fresh basil for a nice pop of color).
Dish by Dish Tips/Tricks:
- Use Shredded Hash Browns: I processed thaw hash brown patties in this easy hash brown casserole recipe. but you can also use your hands to tear the thawed hash brown patties to shreds. Or you can use frozen hash browns directly.
- Make Your Own Hash Browns: If you want, feel free to make your own hash browns by boiling whole organic potatoes with their skins on until knife-tender, then let the potatoes cool before peeling the skins and then shredded the potatoes using the medium or big holes on your box grater.
- Optional Add-Ins: For extra flavor in this gluten-free potato casserole, feel free to add in crumbled bacon or breakfast sausage to the hash brown mixture before baking. You can also add in diced red bell pepper, dried or fresh herbs, etc.
- Make This Vegan: If you want to keep this recipe 100% vegan, swap out the cream of chicken soup with cream of mushroom soup instead.
- Prep in Advance for a Gluten Free Breakfast Casserole: If you wish, you can also prepare the hash brown filling the next before and then store in an airtight container, then let it come to room temperature before transferring the filling to a baking dish and topping with cheese and corn flakes just before baking.
Recipe FAQs:
Traditionally, hash brown casseroles use cream of chicken soup (in particular Campbell’s), and cream of chicken soup may often times contain gluten-containing ingredients, hashbrown casseroles are not usually safe for Celiacs or those with gluten intolerances, unless specially said to be gluten-free.
Other Gluten-Free Casseroles to Enjoy:
- Chicken Casserole (Gluten-Free, Dairy-Free)
- Mac and Cheese Bake (Gluten-Free, Vegan)
- Tuna Casserole (Gluten-Free, Dairy-Free)
- Broccoli Rice Casserole (Gluten-Free, Vegan)
- French Toast Casserole (Gluten-Free, Dairy-Free)
- Sweet Potato Casserole (Gluten-Free, Dairy-Free)
Easy Gluten-Free Dinners to Cook:
Gluten-Free Hash Brown Casserole (Dairy-Free)
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
You’re going to love this delicious gluten-free hash brown casserole! With a creamy and cheesy hash brown filling topped with a crunchy layer of corn flakes, this comforting casserole is perfect for a hearty breakfast or satisfying meal, and feeds a crowd as well! Dairy-free too.
Ingredients
- 2 1/2 thawed hash brown patties (or 1 1/2 cups frozen hash browns)
- 1 yellow onion, diced
- 1/3 teaspoon salt
- 1/3 teaspoon ground black pepper
- 2 cups grated dairy-free cheddar cheese, divided
- 1 cup gluten-free dairy-free cream of chicken soup
- 1/2 cup dairy-free sour cream
- 3 tablespoons melted vegan butter
- 1/2 cup unsweetened gluten-free corn flakes
Instructions
- Preheat and Grease: Preheat the oven to 360F and grease a casserole dish (square or rectangular) with oil.
- Process Hash Browns: In a food processor or high-speed blender, process the thawed hash browns until you get the consistency of rice and then squeeze out any excess water. Transfer to a deep bowl.
- Add Onions, Salt, Pepper and Cheddar: Add chopped onion, salt, pepper, half of the dairy-free cheddar.
- Mix Wet Ingredients: In another bowl, mix the gluten-free dairy-free cream of chicken soup, melted vegan butter and dairy-free sour cream until smooth.
- Combine Wet Ingredients with Hash Browns: Pour the liquid ingredients into the bowl with the processed hash browns and cheddar cheese. Mix everything thoroughly with a spatula until combined.
- Transfer to Casserole Dish: Transfer the hashbrown mixture to a baking dish. Sprinkle the remaining cheddar cheese on top of the hashbrown mixture and bake for 20 minutes.
- Top with Cornflakes and Bake Some More: Top the half-cooked hashbrown mixture with corn flakes and bake for another 7-10 minutes.
- Cool Slightly Before Serving: Let the casserole cool slightly for a few minutes, then cut into portions and serve.
Notes
Hash Browns: I thawed medium frozen hash brown patties before processing them. Alternatively, you can also use your hands to tear the thawed hash brown patties to shreds. Or you can use frozen hash browns directly.
Onion: I used a yellow onion, but you may also use white onions or red onions if you prefer.
Salt: I used fine table salt, but go ahead and use fine Himalayan pink salt or fine sea salt if you prefer.
Black Pepper: I like adding freshly ground black pepper for a kick of heat. If you aren’t a fan of pepper, feel free to leave it out instead.
Cheddar Cheese: I used dairy-free cheddar cheese to keep this recipe dairy-free. Alternatively, if you are not lactose-intolerant, feel free to use normal cheddar cheese instead.
Cream of Chicken Soup: I used a gluten-free and dairy-free cream of chicken soup to keep this recipe both gluten-free and dairy-free. Alternatively, if you are not Celiac nor gluten or lactose intolerant, go ahead and use normal cream of chicken soup instead.
Sour Cream: I used dairy-free sour cream to keep this recipe dairy-free. If you are not lactose-intolerant, feel free to use normal sour cream instead.
Butter: I used vegan butter to keep this recipe dairy-free. If you are not lactose-intolerant, feel free to use normal melted butter or ghee instead.
Corn Flakes: Make sure to use unsweetened corn flakes. If you are Celiac or gluten-intolerant, make sure to use gluten-free corn flakes.
Storing: To store, cover the gluten-free hash brown casserole with plastic wrap, or place the casserole in an airtight container and store in the refrigerator for up to 4 days. Reheat in the oven before serving. To freeze, place the casserole in a freezer-safe container and freeze for up to 2 months. Let the frozen casserole thaw completely before reheating in the oven and serving.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American
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