Looking for an easy holiday side dish idea perfect for gluten-free guests and guaranteed to disappear fast? This Cracker Barrel-inspired gluten-free hash brown casserole is made completely from-scratch, without canned soup, but using simple, recognizable ingredients and a quick, easy prep. I’ll show you how!
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Cheesy Gluten-Free Potato Casserole – No Cream Of Chicken Soup!
It came to me out of nowhere – something I enjoyed many, many years ago, pre-GF days. Do you remember funeral potatoes? (Weird name, I know.) Making a version of gluten-free of this old school potato casserole just required some swaps I already had in my back pocket.
First, I knew this hash brown casserole would have to be completely made from scratch, without using canned soup. Simplicity always comes first, especially when developing a gluten-free holiday side dish option. I tried an easy version with hash browns, sour cream, butter, and cheddar cheese, but it was missing that silky, creamy, Cracker Barrel-style consistency.
I kept the sour cream, but added my quick and easy cream of chicken soup recipe to make the cream sauce. That was the missing piece. When combined with freshly grated sharp cheddar cheese, melted butter, and sour cream’s tanginess, it brought me back to that cheesy hash brown goodness, just as comforting as I remembered it.
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Ingredient Tid Bits
When making a hash brown casserole gluten-free, be sure to read all the ingredient labels. Certain ingredients can be a little sneaky, like the broth and frozen hash browns.
- Frozen hash browns – I recommend Ore Ida brand because their brand is clearly labeled gluten-free. I love using their potato puffs for crispy cheeseburger tater tot casserole, but unlike tater tots, hash browns can’t be baked from frozen. You’ll have to thaw them first. I just pop the bag in the fridge overnight or set at room temp for a couple hours. You can swap out thawed diced potatoes as well.
- Cheddar cheese – Even if you don’t love sharp cheddar cheese on its own, I recommend using it for casseroles and sauces. The flavor shines through and lots of gooey cheese is the shining star of this potato dish! Freshly grated works best for a smooth consistency.
- Broth – The cream sauce calls for chicken broth, but a vegetable broth works as well. Be sure to read the ingredient labels. I use Aldi’s organic brand or Costco chicken stock.
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Fast GF cream sauce
Don’t be deterred because it’s not quite as simple as opening a can of soup. I promise the homemade version is better and fast. In fact, it goes so quick I like to have things prepped ahead to add quickly.
Measure out the seasonings in a small bowl. Whisk together the broth with the cornstarch and set both aside.
Heat and whisk
Melt the butter in a small saucepan and slowly whisk in the broth / cornstarch mixture. Once it’s all worked in, whisk in the milk and seasonings until a thick, creamy sauce forms. That’s it! No canned soup and even better.
Combine casserole ingredients
In a large bowl stir together the thawed hash browns (or diced potatoes) with the cheese, melted butter, sour cream, salt, pepper, and prepared cream sauce.
Spread and bake
Spread the mixture in a 9X13-inch casserole dish, top with the remaining cheese, and bake, uncovered, for 45-55 minutes. You’ll want to make sure it’s hot throughout and enough time was given to bake the potatoes. Dig in!
Make-Ahead Tips and Cooking Options
Since funeral potatoes make a great idea for a gluten-free holiday side dish, you’ll probably want some make ahead options. Everything can be assembled in the casserole dish and refrigerated overnight. When ready to bake, I recommend letting it sit at room temp for 1 hour before baking.
I haven’t tested the recipe in a slow cooker, but I don’t see why it wouldn’t work. Grease the crockpot and pour in the hashbrown mixture. Cook on low for 4-5 hours, top with the remaining cheese, and serve.
The gluten-free cream of chicken soup can also be prepared up to 3 days ahead of time. Cool and refrigerate in an airtight container.
Funeral Potato Bake Toppings (All Gluten-Free!)
If you’d like to cover your cheesy potato casserole in something besides more cheese, try one of these ideas below. No judgement from me if you still want to throw more cheese on top!
- Gluten-free cornflakes – Nature’s Path brand, Great Value (make sure it’s labeled), or Kellog’s has a specialty version
- GF french fried onions – another homemade is best recipe!
- Crumbled GF potato chips
- Crushed pork rinds
- Gluten-free bread crumbs
- Crushed gluten-free crackers
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Cheesy Gluten-Free Hash Brown Casserole (No Soup)
Ingredients
Cream Sauce
- 3 tablespoons cornstarch
- ¾ cup gluten-free chicken broth
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 2 tablespoons butter
- ¾ cup milk , at least 2%
Casserole
- 5 tablespoons butter , melted and cooled
- 16 ounces sour cream
- 30 ounces gluten-free hash browns, thawed, or thawed diced potatoes
- 8 ounces sharp cheddar cheese, freshly grated
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch casserole dish and set aside.
- In a measuring cup whisk together the broth with cornstarch. In a small bowl measure out the seasonings – paprika, onion powder, garlic powder, and salt. Set aside.3 tablespoons cornstarch, ½ teaspoon paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon salt, ¾ cup gluten-free chicken broth
- Melt the butter over medium heat in small saucepan. Slowly whisk in the chicken broth mixture. Once it's fully whisked in together, add in the measured seasonings and milk.2 tablespoons butter, ¾ cup milk
- Continue whisking until the mixture starts to boil. Reduce the heat to low, simmer and cook for 1 minute, whisking continuously. The mixture will become thicker. Set aside to cool slightly while rest of casserole ingredients are prepped.
- In a large bowl, combine thawed hash browns, melted butter, sour cream, 1 ½ cups of cheese, prepared cream sauce, salt and pepper.5 tablespoons butter , 16 ounces sour cream, 30 ounces gluten-free hash browns, thawed, 8 ounces sharp cheddar cheese, ¼ teaspoon salt, ⅛ teaspoon pepper
- Spread the mixture in the prepared baking dish and top with the remaining ½ cup of cheese. Bake for 45-55 minutes or until hot and bubbly all throughout.
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The best cheese potatoes I ever made! Everyone at our dinner raved about them! Will use this recipe from now on, thank you!
Excellent! Thanks for sharing, Cheryl. I appreciate it!
Best,
Melissa
I made this with dairy free milk, dairy free sour cream, dairy free cheeses and gluten free hash browns. It was delicious!! So creamy and delicious! No one knew they were dairy and gluten free! I use the cream of chicken and cheese to make my dairy and gluten free mac and cheese, too.Thank you for sharing this recipe!
That’s wonderful, Becky! Thanks for taking the time to share your adaptations. I appreciate it!
Best,
Melissa
So good! I didn’t have enough sour cream so I used GF French onion dip for about half the sour cream. We also used Aldi frozen hash browns which said not to thaw, so they got mixed with the still-hot sauce. It all came out great and was baked and ready with about an hour in the oven. I think the texture of the potatoes would have been better with the recommended brand thawed, though. Will definitely make again!
Thanks for sharing your experience, Leah! I appreciate you taking the time to comment.
Best,
Melissa
Super delicious. The best cheesy hash browns I’ve had, even my hubby didn’t know they were gluten free. Yummy!
Love it! Thanks for commenting, Chris.
Best,
Melissa