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.