Cheesy Hash Brown Casserole

This gluten free Cheesy Hash Brown Casserole, with cheddar and Monterey Jack cheese, doesn’t use any tins of condensed soup to create the creamy texture.

Cheesy Hash Brown Casserole is a favorite side dish during holidays, great for brunch, or the perfect potluck dish. Many recipes for similar creamy hash brown casseroles rely on tins of “cream of” soup to create that creamy texture.

A lot of “cream of” soups contain wheat flour, which means those of us on a gluten free diet can’t enjoy dishes made using them.

How to make gluten free Cheesy Hashbrown Casserole:

• Remove your frozen hash browns from the freezer at least an hour before you want to make the casserole. This recipe baking time is based on using defrosted hash browns. If you are using frozen hash browns, you will need to add about 20-25 minutes to your baking time.
• Cook the chopped onion and red pepper until tender. This will ensure they are cooked completely (no crunchy onions), and also add a great flavor to the casserole.
• The sauce starts with a simple gluten free roux – butter and cornstarch cooked together – before adding milk and chicken broth. Once that thickens, add the shredded cheeses and some seasonings to make a flavorful, cheesy sauce.
• Pour the cheese sauce over the hash brown mixture, transfer to a baking dish, cover and bake. I prefer to cover and bake the casserole first, then removing the foil, adding the remaining cheese, and baking a little longer. This way, I don’t over-bake the cheese that is on the top, and it doesn’t stick to my foil and all lift off with the foil when I remove it.

Adding meat:

I kept this hash brown casserole meatless, but if you want to make this hash brown casserole a full meal, you can add some fried and crumbled bacon or sausage.

Before frying the onions and pepper, cook the meat in a skillet. Once it is completely cooked, remove the meat with a slotted spoon, adding it to the bowl with the hash browns. Then use the remaining oil to cook the onions and peppers. This will add extra flavor to the dish.

Make this Cheesy Hash Brown Casserole Ahead of Time:

You can make this Cheesy Hashbrown Casserole ahead of time. Mix it up one day, but instead of baking it, cover and refrigerate it. The next day, when you are ready to bake it, just bake it in the preheated oven as directed.

NOTE: If using a non-metal pan (glass or ceramic), you may want to put it in the oven when you begin heating it, to make sure that it doesn’t go from cold to hot too quickly. If it is cold and is exposed to a hot oven, there is a chance that the baking dish could crack.

You may need to add an additional 10 minutes to the baking time to make sure it is heated throughout. Top with cheese, and bake until golden brown. Serve and enjoy!

Always check your ingredients:

Not all frozen hash browns are gluten free. Be sure to read the labels. Some frozen potatoes have a coating on them, which often contains wheat flour.

Although the hash browns that I use don’t say “Gluten Free” on them, they also do not contain any gluten ingredients, nor have a “may contain wheat” statement. I feel safe using them, and have used them for years.

Chicken broth is another ingredient that may contain gluten, so be sure to double check before you use it.

If you like this Cheesy Hashbrown Casserole, you might also like:

• Cheesy Ranch Scalloped Potatoes
• Easy Gluten Free Stove Top One Pot Macaroni and Cheese
• Gluten Free Sauteed Green Beans and Mushrooms
• Twice Baked Potatoes (gluten free)

Gluten Free Cheesy Hash Brown Casserole recipe:

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Gluten Free Cheesy Hash Brown Casserole

Yield: 8

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

This gluten free Cheesy Hash Brown Casserole, with cheddar and Monterey Jack cheese, doesn't use any tins of condensed soup to create the creamy texture.

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Ingredients

• 1 kg (about 2 lbs) frozen hash brown potatoes, thawed (check for gluten)
• 1 Tablespoon oil
• 1 cup onion, diced
• 1/2 large red pepper, diced
• 1/4 cup butter
• 1/4 cup cornstarch
• 2 cups milk
• 1 cup gluten free chicken broth
• 1 1/2 cups shredded Cheddar cheese, divided
• 1 1/2 cups shredded Monterey Jack cheese, divided
• 1 cup sour cream
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder

Instructions

1. Preheat the oven to 375 degrees F. Lightly grease a baking pan (about 9x13-inch). Set aside.
2. Place the thawed hash browns in a large mixing bowl. Set aside.
3. Heat the oil in a large skillet over medium heat. Add the onions and red pepper, and cook until tender (5-8 minutes). Add the cooked onions/peppers to the bowl with the hash brown potatoes.
4. In a medium size sauce pan over medium heat, melt the butter. Once it has started to bubble, whisk in the cornstarch and cook for a minute or so. Increase the heat to medium-high, and add the milk and chicken broth. Continue whisking as it comes to a boil and thickens.
5. Remove from heat, and stir in 3/4 cup cheddar cheese and 3/4 cup Monterey Jack cheese. Once that has melted and been incorporated, stir in the sour cream, salt, black pepper, and garlic powder. Pour over the potato mixture, and stir to combine.
6. Pour into the prepared baking dish, cover with foil, and bake for 45-50 minutes, or until the mixture is bubbling throughout.
7. Remove the foil, top with the remaining shredded cheese, and bake for another 15 minutes, or until golden brown and bubbly.
8. Let the hash brown casserole sit for 5-10 minutes before serving. Enjoy.

Notes

I kept this casserole meatless, but if you want to make this hash brown casserole a full meal, you can add some fried and crumbled bacon or sausage.

Before frying the onions and pepper, cook the meat in a skillet. Once it is completely cooked, remove the meat with a slotted spoon, adding it to the bowl with the hash browns. Then use the remaining oil to cook the onions and peppers. This will add extra flavor to the dish.

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