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Hashbrown casserole is probably my wife’s favorite item at Cracker Barrel. Unfortunately, she’s gluten free and cracker barrel isn’t great for gluten free options. I’ve got a Hashbrown Casserole Recipe that is gluten free and while it isn’t exactly the same, it’s a pretty good copycat. It’s cheesy, easy, gluten free and most importantly….TASTY!
I love it when converting a recipe to a gluten free versionis as simple as reworking and swapping a few ingredients. This hashbrowncasserole recipe is one of those. I’ve taken one of our favorite homemadecopycat recipes and swapped out the main ingredient containing gluten.
This Hashbrown Casserole Recipe is Gluten Free or Gluten Full
It’s no secret that casserole recipes love containing one or more “cream of soups”. Cream of Chicken Soup is the ingredient in our traditional recipe that had gluten in it. This recipe for gluten free cream of chicken soup takes care of that concern. It’s easy to make and freezes well so I try to always have one frozen and recipe ready.
If you don’t want to make your own, there are a few brands of gluten free cream of chicken soups available online as well. You can find those here.
If you don’t have a gluten intolerance and don’t want tomake your own condensed soup substitute you’ve got easy options too. Grab yourfavorite canned variety off the grocery store shelf or out of your kitchencabinet. This recipe is great with thetraditional canned soup.
Make Your Hashbrown Casserole Recipe With Bacon, Sausage, or Ham
The Hashbrown Casserole Recipe is certainly delicious on itsown. It’s a great side that we like for breakfast and dinner. Yes, we like it asa dinner side option. Some of you probably want a little something extra.
For those of you needing some protein in your casseroles,don’t let me stop you. Here’s are some ways to get that into the recipe.
- Add Bacon – Cook up some crispy bacon, crumble it into the rest of the ingredients and bake.
- Add Breakfast Sausage – Brown a roll or package of bulk breakfast sausage. Crumble and drain well. Then add it to the remaining ingredients and back.
- Ham it up – Dice up some Ham and add it with the rest of ingredients before baking.
Additional Notes About this Recipe
The Potatoes – The thawed, shredded potatoes have quite a bit of water in them. That’s OK. You want some of that moisture in the casserole. Drain out some the water with a colander if you want, but do not squeeze all of the water out. If you squeeze out all the water your hashbrown casserole with be more on the dry side.
The Casserole Dish – We like using a covered casserole dish. Once the casserole cools, put the lid on and pop it in the fridge.
The Onion – I know sautéing the onion is an extra step. The reason I take the time and sauté the onion is because the onions do not cook well in the casserole and stay crunchy.
The Cheese – Use your favorite shredded cheese in this casserole. You can also hold back about ¼ cup of cheese from the mixture and sprinkle it across the top of the casserole.
The Sour Cream – I have used full fat and reduced fat sour cream in the recipe and both work well. Use what you like best.
The Soup – If you don’t want to use cream of chicken soup in this recipe, cream of mushroom soup would also work.
The Mixture – I find that mixing everything together before the potatoes works best. This allows the other ingredients to be well mixed and distributed throughout the casserole.
I hope you give this Cracker Barrel Copycat recipe a try. Itreally is a favorite in my house.
Please check out some of my other gluten free recipes thatare easy to make as well.
- Keto Pizza Bites – These things are always gone when I make them or bring them to a party.
- Parmesan Cheese Crisps – 1 Ingredient makes a yummy gluten free snack!
- Gluten Free Cream of Chicken Soup Substitute – Perfect for crock pot and casserole recipes.
- Gluten Free Cream of Mushroom Soup Substitute
- Beef Hash – Another great breakfast option!
- Gluten Free Pancake Sliders – A fun Breakfast twist.
Print Recipe
Gluten Free Hashbrown Casserole
This easy gluten hashbrown casserole recipe is a cheesy copycat of the Cracker Barrel version. Perfect for Breakfasts, Brunches, and Pot Lucks.
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Breakfast
Cuisine: American
Servings: 8
Author: Jamie at Savorysaver.com
Cost: 6.00
Ingredients
- 26-32 oz. Frozen Hashbrowns, thawed
- ½ Cup Melted Butter
- 1 recipe Gluten Free Cream of Chicken Soup Substitute or Can of Gluten Free Condensed Chicken Soup
- 1 16 oz. Container of Sour Cream Full Fat or Light
- Half of a Small Onion, Diced
- 1 Tbs Butter for Sautéing the Onion
- 2 cups Shredded Cheddar Cheese or Your Favorite Blend
- 1 tsp Salt
- ¼ tsp Black Pepper
Instructions
Heat a small fry pan over medium heat and add the tablespoon of butter.
Sauté the diced onion until translucent and soft and set aside.
Preheat oven to 350º.
Spray a 13×9 baking dish with cooking spray, if desired.
Mix remaining ingredients together in a large bowl.
Spread the mixture into the prepared casserole dish.
Bake uncovered for 45 minutes.
Serve alongside your favorite breakfast or bring as a pot luck dish.
Video
Notes
The Potatoes – The thawed, shredded potatoes have quite a bit of water in them. That’s OK. You want some of that moisture in the casserole. Drain out some the water with a colander if you want, but do not squeeze all of the water out. If you squeeze out all the water your hashbrown casserole with be more on the dry side.
The Casserole Dish – We like using a covered casserole dish. Once the casserole cools, put the lid on and pop it in the fridge.
The Onion – I know sautéing the onion is an extra step. The reason I take the time and sauté the onion is because the onions do not cook well in the casserole and stay crunchy..
The Cheese – Use your favorite shredded cheese in this casserole. You can also hold back about ¼ cup of cheese from the mixture and sprinkle it across the top of the casserole.
The Sour Cream – I have used full fat and reduced fat sour cream in the recipe and both work well. Use what you like best.
The Soup – If you don’t want to use cream of chicken soup in this recipe, cream of mushroom soup would also work.
The Mixture – I find that mixing everything together before the potatoes works best. This allows the other ingredients to be well mixed and distributed throughout the casserole.
