Description
A comforting gluten-free casserole featuring crispy hashbrowns, creamy sour cream, and a crunchy topping, perfect for family brunch or as a meal prep option.
Ingredients
Scale
- 32 oz Frozen diced hashbrown potatoes (do not thaw)
- 1 batch cream soup substitute
- 16 oz Sour cream
- 8 oz Cheddar cheese (shredded)
- 1/2 cup Butter (melted)
- 2 tbsp Dried minced onion
- 1 tsp Salt
- 1/2 tsp Pepper
- 2 cups Gluten-free crispy rice cereal
- 3 tbsp Butter (melted)
- 3 tbsp Sweet rice flour or potato starch
- 3/4 cup Chicken broth
- 1/2 cup Milk
- 1/2 tsp Salt
- 1/4 tsp Pepper
Instructions
- Preheat oven to 350°F (175°C).
- In a saucepan, melt 3 tablespoons of butter, whisk in sweet rice flour or potato starch for 1 minute.
- Add chicken broth and milk slowly while whisking; thicken, then season with salt and pepper.
- In a bowl, combine frozen hashbrowns, sour cream, cheddar cheese, dried onion, salt, and pepper. Add the cream soup substitute and mix well.
- Transfer to a greased 9×13 baking dish and spread even.
- Mix gluten-free crispy rice with melted butter and sprinkle over the hashbrown mixture.
- Bake for 45–50 minutes until golden and bubbling.
- Let cool slightly before serving.
Notes
Make-ahead instructions: Prepare the casserole the night before and refrigerate until ready to bake. Leftovers can be stored in an airtight container for 3–4 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Keywords: hashbrown casserole, gluten-free recipe, comfort food, family brunch