Cheesy Gluten-Free Hash Brown Casserole (No Soup)

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!

Prep Time 15

Cook Time 45

Total Time 1

Servings

Author Melissa Erdelac

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 9x13-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.

Nutrition