Easy & Cheesy Gluten-Free Hashbrown Casserole
A crispy, cheesy gluten-free casserole with potatoes, creamy filling, and a buttery rice cereal topping. Quick, customizable, and perfect for families.
- Prep Time: 15
- Cook Time: 55
- Total Time: 70
- Yield: 8 servings 1x
- Category: Gluten-Free
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
32 oz frozen diced hashbrown potatoes (do not thaw)
3 tablespoons butter (for soup substitute)
3 tablespoons sweet rice flour (or potato starch)
¾ cup chicken broth
½ cup milk
½ teaspoon salt
¼ teaspoon pepper
16 oz sour cream
8 oz shredded cheddar cheese
½ cup melted butter
2 tablespoons dried minced onion
2 cups gluten-free crispy rice cereal
Instructions
Melt butter in a saucepan. Whisk in rice flour or potato starch. Cook 2 minutes, then add chicken broth and milk. Thicken and set aside.
Combine soup mixture, sour cream, cheese, melted butter, onion, salt, and pepper in a bowl. Gently stir in hashbrowns.
Pour mixture into a 9×13-inch greased casserole dish.
Mix rice cereal with melted butter and sprinkle evenly over the casserole.
Bake at 350°F (175°C) for 45-60 minutes until golden and hot.
Let rest 5-10 minutes before serving.
Notes
Let rest before serving for cleaner slices
Substitute frozen cauliflower for hashbrowns for added nutrition
Store leftovers in airtight container up to 3 days
Add cooked ground beef or turkey for protein
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 280
- Sugar: 2g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg
Find it online: https://bestdisheasy.com/gluten-free-hashbrown-casserole/